Veal Chops in Port Cream

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  pounds

  veal chops -- 1 inch thick

1/2

  teaspoon

  salt

1/4

  teaspoon

  white pepper

2

  tablespoons

  unsalted butter

2

  tablespoons

  olive oil

1

  small

  shallot -- minced

8

  ounces

  mushroom caps -- sliced

1/2

  cup

  port wine

1/2

  cup

  low sodium beef broth

1

  teaspoon

  Dijon mustard

1/2

  cup

 low fat sour cream

Sprinkle chops with salt and pepper.

Heat oil and butter in large skillet over medium. Add chops and brown well on both sides. Remove from pan.

Add mushrooms and shallots and cook until mushrooms brown lightly.

Add wine, beef broth, and mustard. Bring to boiling.

Reduce heat to low and add chops back to pan. Cover and cook 25 to 30 minute or until veal is tender.

Remove chops from pan. Add sour cream off heat and mix. Pour mushroom mixture over chops to serve.

Makes 4 servings.

Per Serving: 453 Calories; 27g Fat (59.3% calories from fat); 32g Protein; 11g Carbohydrate; 1g Dietary Fiber; 136mg Cholesterol; 449mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

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