Main Ingredients:

6 veal loin or rib chops,
about 3/4-inch thick (about
2 pounds)
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped fresh or
1 teaspoon dried tarragon leaves
1/4 cup low-fat sour cream
1 cup apple cider
1 tablespoon chopped fresh or
1 teaspoon dried tarragon leaves
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Cooking Preparation of the Recipe:

Trim fat from veal chops. Mix lemon juice, 2 tablespoons mustard and 1 tablespoon tarragon in shallow glass or plastic dish. Add veal; turn to coat with marinade. Cover and refrigerate 30 minutes. Mix remaining ingredients; reserve.

Spray 12-inch skillet with nonstick cooking spray. Cook veal in skillet over medium heat, turning once, about 12 minutes for medium doneness (160 degrees). Remove veal from skillet; keep warm. Add reserved cider mixture to hot skillet. Heat to boiling, stirring constantly. Cook about 3 minutes until slightly thickened. Return veal to skillet; turn to coat with sauce. 6 servings

Browse by categories