Veal Chops With Sage-Balsamic Sauce And Warm Mushroom Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Pork chops also work well in this recipe.

Ingredients

• 1/4 cup balsamic vinegar
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh sage
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 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.
2. Add chops; seal bag, tossing gently to coat.
3. Refrigerate at least 2 hours, turning occasionally.
4. Preheat broiler.
5. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Remove chops from bag, reserving marinade.
7. Sprinkle chops with salt.
8. Add to pan; cook 4 minutes on each side or until desired degree of doneness.
9. Remove chops from pan.
10. To prepare salad, place onion and mushrooms, grill sides up, on a broiler pan coated with cooking spray.
11. Combine soy sauce, 1 tablespoon juice, and honey; stir with a whisk.
12. Spoon soy sauce mixture evenly over mushrooms and onion.
13. Broil 3 minutes; turn onion.
14. Broil 3 minutes or until onion is tender.
15. Cut mushrooms into thick slices.
16. Combine mushrooms, onion, chives, and parsley.
17. Sprinkle with 1/4 teaspoon pepper; toss gently.
18. To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits.
19. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes), stirring frequently.

Yield: 4 servings (serving size: 1 chop, 1 cup salad, and 1 tablespoon sauce)