Veal Chops with Sweet Onion Compote
This recipe makes 4 servings
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 |
Serve this rustic, bistro-style dinner with mashed or roasted potatoes and steamed green beans. Use grain-fed veal rib or loin chops.
Ingredients
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.
Source : Canadian Living Magazine: November 2005
- Keywords : Main Course; Dinner; Skillet; Onions; Beef;
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