Veal Chops with Sage Butter

34 Reviews
77% would make this recipe again

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Marinade : 8 h Preparation : 10 min Cooking : 5 min
190 calories/serving

Ingredients

1 tbsp butter, unsalted, room temperature 14 g
4 leaves fresh sage, minced 1 g
plastic wrap
2 veal chops, about 1-1,5 cm thick 340 g
2 tsp olive oil 10 mL
1 sprig rosemary, fresh, minced 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 clove garlic, whole
2 tbsp white wine [optional] 30 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. In a small bowl, whisk the butter and minced sage leaves to blend. Wrap the sage butter in plastic wrap, forming a 3 cm-diameter log. Chill at least 1 hour (or can be made up to 1 week ahead and kept refrigerated).
  2. Arrange the chops in single layer in a shallow dish. Drizzle with half of the olive oil, sprinkle with the minced rosemary leaves, then season with salt and pepper. Rub the oil and seasoning into the chops, then cover with plastic wrap. Chill overnight. Let the chops stand at room temperature 1 hour before cooking.
  3. Heat the remaining oil in a heavy pan over medium-high heat. Add the garlic, sauté 1 min until fragrant, then remove it. Increase the heat to 'high', then add the chops. Cook until the chops are browned, about 2 min per side. Transfer the chops to a plate.
  4. Reduce the heat to 'medium-high', then deglaze with the wine, scraping up any browned bits, about 30 sec. Drizzle the pan contents over the chops. Cut the sage butter into slices and place 1 slice on top of each chop. Serve.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

190

Fat

13 g

20 %

Saturated 5.7 g
+ Trans 0.3 g

30 %

Cholesterol

70 mg

Sodium

50 mg

2 %

Carbohydrate

1 g

0 %

Fibre

0 g

2 %

Sugars

0 g

Net Carbs

1 g

Protein

18 g

Vitamin A

6 %

Vitamin C

1 %

Calcium

4 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Vitamin B12, Zinc
Good source of  :
Vitamin D, Vitamin K
Source of  :
Copper, Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 2
Fats 2
More info
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Reviews

34 Reviews (32 with rating only) 77% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

This was a delicious dish. I used vermouth instead of white wine to deglaze and added butter to it. The family loved it!

Useful 0
february 04, 2009 | I would make this recipe again

Very yummy. I used veal shanks that were about 1.5 inches thick and finished them in the oven after searing them for a few min on both sides. Turned out great.

Useful 0

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