Veal Chops with Pesto-Stuffed Mushrooms
Recipe from Better Homes and Gardens

Plan dinner now or for tomorrow. Marinate tender veal chops in this savory white wine mixture from 15 minutes to overnight. Serve the grilled chops with mushrooms stuffed with pesto.


Veal Chops with Pesto-Stuffed Mushrooms

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Servings: 4 servings
Related Categories: Italian Veal Dishes, Low Calorie, Pesto Sauce, Stuffed Mushrooms, Veal
 
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Ingredients
  • 4 
    veal loin chops, cut 3/4 inch thick (about 11/4 pounds)
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  • 1/4  cup
    dry white wine
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  • 3  large cloves
    garlic, minced
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  • 1  tablespoon
    snipped fresh sage or thyme
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  • 1  tablespoon
    white wine Worcestershire sauce
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  • 1  tablespoon
    olive oil
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  • 8  large
    fresh mushrooms (2 to 21/2 inches in diameter)
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  • 2  to 3 tablespoons
    prepared pesto
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Directions
1.
For marinade, combine wine, garlic, herb, Worcestershire sauce, and oil. Place veal chops in a large plastic bag set in a shallow dish. Pour over chops; close bag. Marinate at room temperature for 15 minutes. (Or, marinate in refrigerator for up to 24 hours, turning bag occasionally.)
2.
Drain veal chops, reserving marinade. Sprinkle chops with freshly ground black pepper. Grill chops on the rack of an uncovered grill directly over medium heat to desired doneness, turning and brushing with marinade halfway through cooking. (Allow 12 to 14 minutes for medium-rare and 15 to 17 minutes for medium doneness.)
3.
Meanwhile, carefully remove stems from mushrooms; chop stems for another use or discard. Brush mushroom caps with reserved marinade; place mushrooms, stem sides down, on grill rack. Grill for 4 minutes. Turn stem sides up; spoon some pesto into each. Grill about 4 minutes more or until heated through. Serve mushrooms with veal chops. Makes 4 servings.
Nutrition information
Calories 285, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 100 mg, Sodium 157 mg, Carbohydrate 4 g, Fiber 1 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 3%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Pan-Roasted Veal Chops with Cabernet Sauce
Pan-Roasted Veal Chops with Cabernet Sauce

Chef Robert Wiedmaier gives butchering demos at the Butcher's Block in Alexandria, Virginia. At his restaurant next door, Brabo, he serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Demiglace is available from dartagnan.com.

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