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Rosemary Balsamic Veal Chops

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  Bone in veal chops 24 Ounce, trimmed (About 1/2 Inch Thick)
  Chopped fresh rosemary/1/2 teaspoon dried rosemary 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Unsalted butter 3 Teaspoon
  Shallot 1 Medium, chopped
  Reduced sodium beef broth 3⁄4 Cup (12 tbs)
  Balsamic vinegar 2 Tablespoon
  Honey 1 Tablespoon

1. Sprinkle the veal with the rosemary, salt, and pepper. Melt
2 teaspoons of the butter in a large nonstick skillet over medium-high heat. Add the veal and cook until browned and an instant-read thermometer inserted in the side of each chop registers 160°F for medium, 3-4 minutes on each side. Transfer to a plate.
2. Melt the remaining 1 teaspoon butter in the same skillet. Add the shallot and cook, stirring occasionally, until it begins to soften, about 1 minute. Add the broth, vinegar, and honey, stirring to scrape any browned bits from the bottom of the skillet. Bring to
a boil and cook until slightly syrupy, about 5 minutes. Add the veal and cook, turning once, until heated through, about 1 minute.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 666 Calories from Fat 271

% Daily Value*

Total Fat 30 g46.8%

Saturated Fat 7.8 g39.1%

Trans Fat 0 g

Cholesterol 304.7 mg101.6%

Sodium 1341.8 mg55.9%

Total Carbohydrates 25 g8.4%

Dietary Fiber 0.72 g2.9%

Sugars 17.6 g

Protein 70 g139.1%

Vitamin A 15.7% Vitamin C 5%

Calcium 5.3% Iron 5.7%

*Based on a 2000 Calorie diet


Rosemary Balsamic Veal Chops Recipe