Veal Chops with Red Grape Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sauce provides a pleasant sweet-savory foil to the tender chops. Serve with sautéed spinach. Ingredients:
1 teaspoon olive oil |
1 1/2 pounds veal loin chops (about 2 chops) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup sliced shallots |
4 garlic cloves, sliced |
1 cup seedless red grapes |
1/2 cup pinot grigio or other dry white wine |
2 teaspoons fresh marjoram leaves, divided |
1 (14-ounce) can less-sodium beef broth |
Directions:
1. Heat oil in a medium nonstick skillet over medium-high heat. Sprinkle veal with salt and pepper; add to skillet. Cook 8 minutes; turn veal. Cook 7 minutes or until medium-rare or desired degree of doneness. Transfer veal to a platter. Cover with foil; set aside.
2. Add sliced shallots to pan; sauté 2 minutes or until golden. Add garlic; sauté 1 minute. Add red grapes; cook 4 minutes or until grape skins blister. Stir in wine and 1 teaspoon marjoram; reduce heat, and simmer 2 minutes. Add beef broth to pan; bring to a boil. Cook 10 minutes or until mixture is reduced to 1 1/4 cups. Transfer grape mixture to beaker of an immersion blender; puree until smooth. Stir in remaining 1 teaspoon marjoram.
3. Remove veal from bones; thinly slice. Serve with sauce.
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