Veal Chops with Vegetable Sauce
Cook the chops and the vegetables in the same skillet to minimize cleanup. Be sure to use the flavorful drippings to make the sauce.
Prep Time:
10 mins
Total Time:
20 mins
Servings:
Makes 4 servings.
Ingredients
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4 boneless veal top loin chops, cut 1/2 to 3/4 inch thick (1-1/4 to 1-1/2 pounds total)
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1 tablespoon margarine
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1 16-ounce package loose-pack frozen broccoli, baby carrots, and water chestnuts
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1/2 cup chicken broth
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1 clove garlic, minced, or 1/8 teaspoon bottled minced garlic
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2 tablespoons white wine Worcestershire sauce
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2 teaspoons cornstarch
Directions
1.
Trim separable fat from chops. In a 10-inch skillet cook chops over medium heat in hot margarine for 4 to 6 minutes or until veal is of desired doneness (160 degrees F for medium), turning once. Transfer to a serving platter; cover with foil to keep warm.
2.
Stir frozen vegetables, broth, and garlic into skillet drippings. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
3.
Stir together Worcestershire sauce and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon over the veal. Makes 4 servings.
Nutrition information
Calories 272, Total Fat 14 g, Cholesterol 85 mg, Sodium 236 mg, Carbohydrate 10 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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