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Veal Chops With Blackberries Recipe
|Unsalted butter||1 1⁄2 Tablespoon|
|Safflower oil||1 1⁄2 Tablespoon|
|Loin veal chops||6 , trimmed|
|Flour||1⁄2 Cup (8 tbs) (For Coating)|
|Shallots||5 Large, chopped|
|Carrots||2 Small, shredded|
|Dry wine||1⁄2 Cup (8 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Frozen blackberries||1 Cup (16 tbs)|
Calories 297 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 2.2 g11.1%
Trans Fat 0 g
Cholesterol 99.3 mg
Sodium 155.7 mg6.5%
Total Carbohydrates 21 g6.9%
Dietary Fiber 2.1 g8.3%
Sugars 4.5 g
Protein 26 g51.5%
Vitamin A 63.2% Vitamin C 5.9%
Calcium 2.9% Iron 7.5%
*Based on a 2000 Calorie diet
Heat the butter and oil in a deep ovenproof skillet large enough to hold all the chops in 1 layer.
Coat the veal chops with flour; brown them on both sides in the skillet over medium heat.
Remove from skillet.
Saute the shallots and carrots in the skillet for 2 minutes.
Add the wine and let it bubble; stir in the stock.
Place the chops in the skillet.
Baste with the surrounding liquid.
Bake, covered, for 1 hour.
Remove the chops to a serving platter.
Cook the liquid over high heat until slightly reduced, adding the blackberries during the last few minutes of cooking time.
Spoon the blackberry sauce over the chops and serve.