1 tablespoon butter
4 thick, lean rib veal chops (approximately 8-oz each)
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 approx. 10 minutes on each side or till done.
In a saucepan, heat 7 ingredients together (butter, vinegar, mustard, cream, olive oil, salt and black pepper), stirring frequently. Do not boil.
When the chops are done, remove them to a heated platter. Pour off any excess fat that may have accumulated in the skillet and add the mixture to the pan.
Heat over a low flame to combine the mixture with the pan juices. Pour the sauce over the chops and garnish with chopped parsley.
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