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Paprika Veal Chops

Western.Chefs's picture
  Corkscrew macaroni 8 Ounce (Package)
  Salad oil 2 Tablespoon
  Veal rib chops 4 Small (Each 3/4 Inch Thick)
  Onion 1 Large, diced
  Paprika 2 Teaspoon
  Sour cream 8 Ounce (1 Container)
  Water 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon

1. In saucepot, prepare macaroni as label directs; drain. Keep warm.
2. Meanwhile, in 12-inch skillet over medium-high heat, in hot salad oil, cook 2 chops at a time until browned on both sides, removing chops to plate as they brown.
3. In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally. Stir in paprika; cook 1 minute. Stir in sour cream, water, salt, and sugar. Return chops to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, turning chops once and stirring occasionally, until veal is fork-tender.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3239 Calories from Fat 1416

% Daily Value*

Total Fat 160 g246.4%

Saturated Fat 59.1 g295.4%

Trans Fat 0.5 g

Cholesterol 1036.3 mg345.4%

Sodium 2144.7 mg89.4%

Total Carbohydrates 205 g68.4%

Dietary Fiber 29 g116.2%

Sugars 40.7 g

Protein 258 g516.7%

Vitamin A 131.7% Vitamin C 53.7%

Calcium 50.8% Iron 92.8%

*Based on a 2000 Calorie diet

Paprika Veal Chops Recipe