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Ingredients
- 6 (8 ounce.) veal chops
- 1/2 c. pine nuts
- 2 ounce. dry vermouth
- 1/8 pound butter
- 1 teaspoon Worcestershire sauce
- 2 shallots, peeled, chopped
- 6 ounce. veal or possibly chicken stock
- Salt and pepper to taste
- 6 sprigs parsley, minced
Directions
- In a large skillet, heat clarified butter. Lightly flour veal chops and brown on both sides. Remove chops from pan and add in shallots and pine nuts; cook till pine nuts are slightly brown. Don't burn.
- Deglaze pan with vermouth and let reduce for 2 min. Add in stock and Worcestershire sauce and let simmer for 5 min. Season to your liking with salt and pepper and add in butter, letting it heat into the sauce, and stir.
- Heat the chops in oven for 10 min at 350 degrees. Place chops on hot dinner plates and spoon sauce over top and serve. Garnish with parsley. Serves: 6. (Prep and Cooking Time: 15 min)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 2 servings | |
| Calories 446 | |
| Calories from Fat 366 | 82% |
| Total Fat 42.43g | 53% |
| Saturated Fat 16.33g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 246mg | 10% |
| Potassium 426mg | 12% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.33g | 1% |
| Protein 15.29g | 24% |
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