Friday, May 15, 2015

Rosemary-Balsamic Veal ( or Pork ) Chops

Rosemary-Balsamic Veal ( or Pork ) Chops

My Turnaround Program Cookbook

Weight Watchers

This is a cookbook from my Weight watchers days. I made several recipes from here over the years. All dishes, for being considered "diet" food, were surprisingly flavorful and delicious. This was no exception. While I do not eat veal, this recipe is versatile enough for any meat. I chose a nice lean pork chop.

4 (6-ounce) bone in veal or pork chops, about 1/2 inch thick, trimmed
3/4 teaspoon chopped fresh rosemary, or 1/2 teaspoon dry
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3 teaspoons unsalted butter
1 medium shallots, chopped
3/4 cup reduced sodium beef broth
2 tablespoons balsamic vinegar
1 tablespoon of honey

Sprinkle veal or pork with the rosemary, salt, and pepper. Melt 2 teaspoons of the butter in a large nonstick skillet over medium high heat. Add the veal or pork and cook until browned in an instant read thermometer inserted in the side of each chop registers 160°F for medium, 3 to 4 minutes on each side. Transfer to a plate. Melt the remaining 1 teaspoon butter in the same skillet. Add the shallots and cook, stirring occasionally, until it begins to soften, about one minute.  Add the broth, vinegar, and honey, stirring to scrape any browned bits from the bottom of the skillet. Bring to a boil and cook until slightly syrupy, about 5 minutes. Add the veal or pork and cook, turning once until heated through, about one minute. Serve at once.

Serve four.

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