Veal Chops with Sage-Balsamic Sauce and Warm Mushroom Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The balsamic-based marinade combines with red currant jelly for a piquant sauce. Ingredients:
1/4 cup balsamic vinegar |
2 tablespoons fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
2 teaspoons extravirgin olive oil |
1 teaspoon grated lemon rind |
2 teaspoons chopped fresh sage |
2 garlic cloves, minced |
4 (8-ounce) veal chops, trimmed |
cooking spray |
1/8 teaspoon salt |
1 large walla walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 pound) |
1 pound portobello mushrooms, stemmed |
1/4 cup low-sodium soy sauce or tamari |
1 tablespoon fresh lemon juice |
1 teaspoon honey |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh flat-leaf parsley |
1/4 teaspoon freshly ground black pepper |
1 cup fat-free, less-sodium chicken broth |
1 teaspoon red currant jelly |
Directions:
1. To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally.
2. Preheat broiler.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan.
4. To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 tablespoon juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 teaspoon pepper; toss gently.
5. To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.
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