Short on time tonight? Marinate the meat
overnight for a dinner in no time and for more flavorful chops
too.
Grilled Veal Chops
with Pesto Mushrooms
4 veal loin chops, cut 3/4-inch thick
1/4 cup dry white wine
1 tablespoon snipped fresh sage or thyme
1 tablespoon white wine Worcestershire sauce
1 tablespoon olive oil
3 large cloves garlic, minced
8 large fresh mushrooms (2 to 2 1/2-inches in diameter)
2 to 3 tablespoons prepared pesto
- Trim fat from chops. Place chops in a
resealable plastic bag set in a shallow dish. For marinade, in
a small bowl combine wine, sage, Worcestershire sauce, oil, and
garlic. Pour over chops; seal bag. Marinate in the refrigerator
for 6 to 24 hours, turning bag occasionally.
- Drain veal chops, reserving marinade.
Sprinkle chops with freshly ground black pepper. For a charcoal
grill, grill chops on the rack of an uncovered grill directly
over medium coals to desired doneness, turning and brushing with
marinade halfway through cooking. Allow 12 to 14 minutes for
medium-rare (145°F / 60°C) and 15 to 17 minutes for medium
(160°F / 70°C).
- Meanwhile, carefully remove stems from
mushrooms; chop stems for another use or discard. Brush mushroom
caps with reserved marinade; place mushrooms, stem sides down,
on grill rack. Grill for 4 minutes. Turn stem sides up; spoon
some pesto into each. Grill about 4 minutes more or until heated
through. (For a gas grill, preheat grill. Reduce heat to medium.
Place chops, then mushrooms on grill rack over heat. Cover and
grill as above.) Serve mushrooms with veal chops.
Makes 4 servings.
Nutritional facts per serving: calories:
285, total fat: 16g, saturated fat: 2g, cholesterol: 100mg, sodium:
157mg, carbohydrate: 4g, fiber: 1g, protein: 28g, vitamin A:
0%, vitamin C: 3%, calcium: 3%, iron: 9%
Recipe provided by Better Homes and Gardens
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of cooking, gardening, decorating and more. © 2003 Meredith
Corporation. All Rights Reserved.
