Veal Chops with a Red Wine Sauce Reduction

EQUIPMENT: 13-inch Skillet 

PREPARATION TIME: 30 minutes – Makes 4 servings 

From Chef Charles Knight’s Bestselling Cookbook “Healthy Meat and Potatoes”


  • 4 (1½-inch-thick) veal chops
  • 1 medium shallot, finely minced
  • 2-3 cloves garlic, finely minced
  • 1 teaspoon finely mince rosemary leaves
  • ½ cup red wine
  • ¾ cup Low-Sodium Brown Veal Stock(page 219 Healthy Meat and Potatoes cookbook)
  • 2 teaspoons Low-Cholesterol Roux(page 190 Healthy Meat & Potatoes cookbook)
  • 1 teaspoon fresh chopped parsley

In a hot, dry skillet over high heat 390°F (199°C) to 450°F (232°C) brown veal chops for 5 to 7 minutes per side for medium-rare or 6 to 8 minutes for medium. Test for desired doneness.

Transfer the veal chop to a warm platter to rest, keep warm. To the skillet, add the shallots and garlic and reduce the heat to Medium-High 300˚F (150˚). Sauté in the meat drippings until slightly browned, 2 to 3 minutes, stirring occasionally. Stir in the rosemary.

To deglaze the skillet, slowly stir in the wine. Stir in the veal stock and roux and cook, stirring as the sauce thickens.

To serve, top the veal chops with the sauce and sprinkle with chopped fresh parsley. Serve on a bed of Parmesan Mashed Potatoes with Spinach (page158).

PER SERVING: 265 Calories - 14g Fat (49%calories from fat) - 29g Protein - 3g Carbohydrates - 112mg Cholesterol - 220mg Sodium

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