RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 906
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| Recipe Name: |
Herb Peppered Veal Chops |
| Source: |
Southern Living, March 1998 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can substitute 4 (1 1/2-inch-thick) pork chops and 1 (14 1/2-ounce) can chicken broth for beef broth.
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Ingredients:
4 14-ozs veal, loin chop 1 1/2- to 2-inch-thick
2 Tablespoons oil, olive divided
0.75 Teaspoon pepper, lemon
0.75 Teaspoon pepper, cayenne
0.25 Teaspoon worcestershire sauce
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Directions:
Brush chops with 1 tablespoon oil, and rub with garlic.
Stir together paprika and next 7 ingredients in a small bowl. Rub on chops. Cover and chill 1 hour.
Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Cook chops in hot oil 3 minutes on each side or until browned.
Bake at 350 degrees for 20 minutes or until done. Remove chops from skillet, and keep warm, reserving drippings in skillet.
Add broth to reserved drippings, stirring to loosen particles; bring to a boil. Boil until reduced to 1 cup (about 10 minutes); skim fat. Stir together cornstarch, water, and Worcestershire sauce. Gradually stir into broth; bring to a boil. Boil, stirring constantly, 1 minute. Serve with chops.
Garnish with shallots, if desired. |
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| Nutrition per Serving: |
| Calories: |
757 |
Total Carbs: |
11.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
322.0 |
Fat: |
49.3 |
Protein: |
72.48 |
| Fiber: |
1.06 |
Sodium: |
794.42 |
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