Posted by Chef Charles Knight on July 11, 2015
PREPARATION TIME: 30 minutes – Makes 4 servings
From Chef Charles Knight’s Bestselling Cookbook “Healthy Meat and Potatoes”
4 (1½-inch-thick) veal chops
1 medium shallot, finely minced
2-3 cloves garlic, finely minced
1 teaspoon finely mince rosemary leaves
½ cup red wine
¾ cup Low-Sodium Brown Veal Stock (page 219 Healthy Meat and Potatoes cookbook)
2 teaspoons Low-Cholesterol Roux (page 190 Healthy Meat & Potatoes cookbook)
1 teaspoon fresh chopped parsley
In a hot, dry skillet over high heat 390°F (199°C) to 450°F (232°C) brown veal chops for 5 to 7 minutes per side for medium-rare or 6 to 8 minutes for medium. Test for desired doneness (click here for How to Cook the Perfect Steak)
Transfer the veal chop to a warm platter to rest, keep warm. To the skillet, add the shallots and garlic and reduce the heat to Medium-High 300˚F (150˚). Sauté in the meat drippings until slightly browned, 2 to 3 minutes, stirring occasionally. Stir in the rosemary.
To serve,top the veal chops with the sauce and sprinkle with chopped fresh parsley.Serve on a bed of Parmesan Mashed Potatoes with Spinach (page158).
PER SERVING: 265 Calories - 14g Fat(49%calories from fat) - 29g Protein - 3g Carbohydrates - 112mg Cholesterol - 220mg Sodium