Low Carb Recipes by Recipe Masters - HTML preview

Veal Chops in Mustard Sauce

1 tablespoon butter
4 thick, lean rib veal chops, each weighing approx 8−oz
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 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 parsley.