Low Carb Recipe
Veal Chops drenched in a delectable mustard sauce that includes wine vinegar, Dijon mustard, heavy cream and parsley.
1 tablespoon butter
4 lean thick rib veal chops (about 8 oz ea)
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 until 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.
3.8 grams of carbohydrate in entire recipe. If serving 4, each serving contains 1.0 grams of carbohydrate.
This recipe yields 4 servings
126 Calories; 14g Fat (96.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 323mg Sodium
Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates