Lemon Glazed Veal Chops Recipe

Summary

Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Veal loin chops/Veal shoulder chops4 , cut about 1 inch thick
 Pepper To Taste
 Salad oil2 Tablespoon
 Onion1 Small, finely chopped
 Vinegar2 Tablespoon
 Ground ginger1⁄2 Teaspoon
 Firmly packed brown sugar3 Tablespoon
 Bay leaf1
 Thin lemon slices10
 Beef bouillon cubes2
 Water1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 286 Calories from Fat 127

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 0.38 g1.9%

Trans Fat 0.1 g

Cholesterol 91.2 mg

Sodium 531.9 mg22.2%

Total Carbohydrates 17 g5.6%

Dietary Fiber 1.2 g4.8%

Sugars 12.3 g

Protein 23 g46%

Vitamin A 0.4% Vitamin C 18.5%

Calcium 2.7% Iron 2.2%

*Based on a 2000 Calorie diet

Directions

Sprinkle chops with pepper.
Heat oil in a wide frying pan over medium-high heat; add chops and cook until browned on both sides.
Remove from pan and set aside.
Add onion to pan and cook, stirring, until soft.
Stir in vinegar, ginger, sugar, bay leaf, 6 of the lemon slices, bouillon cubes, and water.
Bring to a boil; then return chops to pan, reduce heat, cover, and simmer until chops are tender when pierced (about 20 minutes).
Turn chops over several times to cook them evenly.
Arrange chops on a platter.
Discard bay leaf and lemon slices from pan; spoon sauce evenly over chops and garnish with remaining 4 lemon slices.
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