Veal Chops in Herb Sauce
| Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
48 |
ounces |
veal chops -- four 1 inch thick chops |
|
2 |
teaspoons |
fresh rosemary -- chopped fine |
|
1 |
teaspoon |
fresh thyme -- chopped fine |
|
1/2 |
cup |
white wine |
|
2 |
tablespoons |
olive oil |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
4 |
tablespoons |
unsalted butter |
| Heat oven to 375°F. Mix 1 tablespoon oil, salt, rosemary, and pepper together. Rub on chops and let sit 15 minutes. Heat remaining oil over medium-high and brown chops until golden on both sides. Put chops in a casserole dish and bake in oven for 10 minutes. Add wine to pan and scrape up browned bits. Add thyme to pan. Add butter one tablespoon at a time and whisk until incorporated and sauce is silky. Serve over veal chops. Makes 4 servings. |
| Per Serving: 537 Calories; 38g Fat (67.3% calories from fat); 41g Protein; trace Carbohydrate; trace Dietary Fiber; 203mg Cholesterol; 455mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 4 Fat. |