Ingredients for Veal Chops With Mustard Sage Butter
- Loin Veal Chops
- Fresh Sage
- 2 cloves garlic, minced
- Fresh Ground Pepper
- 1/2 cup (1 stick) unsalted butter, softened
- Balsamic Vinegar
- 1 tablespoon olive oil
- Dijon Mustard
- Fresh Parsley
- Vegetable Oil Cooking Spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Veal Chops With Mustard Sage Butter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Veal Chops With Mustard Sage Butter
- Preheat your broiler to high.
- In a small bowl, combine 3 tablespoons of fresh sage, finely minced, 2 cloves garlic (minced), and 1 teaspoon black pepper. Rub this mixture evenly over both sides of 4 veal chops (about 1 inch thick).
- Cover the seasoned veal chops and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld.
- While the veal chills, prepare the mustard sage butter: In a separate bowl, combine the remaining 3 tablespoons of fresh sage (finely minced), 1/2 cup (1 stick) unsalted butter, softened, 2 tablespoons white wine vinegar, 1 tablespoon olive oil, 2 tablespoons Dijon mustard, and 2 tablespoons chopped fresh parsley. Stir until well blended and set aside.
- Lightly coat a broiler pan rack with cooking spray.
- Place the veal chops on the prepared rack in the broiler pan.
- Broil the veal chops 5 1/2 inches from the heat source for 10 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium. Cooking time may vary depending on the thickness of your chops and desired doneness.
- Once cooked, remove the veal chops from the broiler and top each chop with a generous dollop of the mustard sage butter.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
84g
Carbs
1g
