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. |