|1 tbsp||margarine non-hydrogenated , room temperature||14 g|
|4 leaves||fresh sage, minced||1 g|
|2||veal chops||340 g|
|2 tsp||olive oil||10 mL|
|1 sprig||rosemary, fresh, minced||5 g|
|1 clove||garlic, whole|
|ground pepper to taste [optional]|
|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.
- In a small bowl, whisk the margarine and minced sage leaves to blend. Wrap the sage margarine 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).
- 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.
- 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.
- 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 margarine into slices and place 1 slice on top of each chop. Serve.
Nutrition Facts Table
per 1 Serving (70g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Folacin, Iron, Magnesium, Omega-3, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E
- Good source of :
- Vitamin K
- Excellent source of :
- Niacin, Vitamin B12, Vitamin D, Zinc
- Free :
|Meat and Alternatives||2|