 |
Veal Chops in Mustard Sauce
 Print Version |
 Email To A Friend
1 tablespoon butter
4 thick, lean rib veal chops, each weighing approx 8-oz
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
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.
Makes 4 servings
3.8 grams of carbohydrate in entire recipe, if serving 4, each serving contains 1.0 grams of carbohydrate.
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
