Veal Chops with Sweet Onion Compote
Serve this rustic, bistro-style dinner with mashed or roasted potatoes and steamed green beans. Use grain-fed veal rib or loin chops.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 267 |
| pro | 28 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 107 mg |
| sodium | 583 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit C | 5% |
| folate | 13% |
Suggested Recipes
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4 veal chops (about 2 lb/ 1 kg), trimmed
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 cups (500 ml) thinly sliced sweet onion (such as Vidalia)
3 cloves garlic, minced
1 tsp (5 mL) dried rosemary, crumbled
1 cup (250 mL) beef stock
1/4 cup (50 mL) white_wine_vinegar
1 tsp (5 mL) cornstarch
Preparation:
Slash edges of veal chops to prevent curling; sprinkle with half each of the salt and pepper.
In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry veal chops, turning once, until medium-rare, about 8 minutes. Transfer to platter; tent with foil.
Drain fat from pan; add remaining oil. Fry onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until onion is softened, about 10 minutes.
Add stock and vinegar; bring to boil, stirring and scraping up brown bits. Boil until reduced by one-third, about 4 minutes.
In small bowl, whisk cornstarch with 2 tsp (10 mL) water; whisk into sauce and boil just until thickened, about 1 minute. Serve over veal.
Additional Information
Tags:
Source
Canadian Living Magazine: November 2005
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