Veal Chops In Mustard Sauce

By á-174942

Ingredients

• 1 tablespoon butter
• 4 lean thick rib veal chops - (abt 8 oz ea)
• 2 tablespoons softened butter
• 2 tablespoons wine vinegar
• 1 1/2 teaspoons Dijon-style mustard
• 3 tablespoons heavy cream
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 4 tablespoons finely-chopped fresh parsley

Preparation

Step 1

Melt the butter in a heavy, non-stick skillet. Add the chops to the skillet and cook them over medium heat for approximately 10 minutes on each side or till done.

In a tiny saucepan, heat the next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are cooked, remove them to a heated platter.

Pour off any excess fat that may have accumulated in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the mustard mixture with the pan juices. Pour the sauce over the chops and garnish with chopped parsley.

This recipe yields 4 servings; 3.8 grams of carbohydrate in entire recipe, if serving 4, each serving contains 1.0 grams of carbohydrate.