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Grilled Veal Chops with Pesto Mushrooms recipe

Short on time tonight? Marinate the meatovernight for a dinner in no time and for more flavorful chopstoo.

Recipe: Grilled Veal Chopswith 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 aresealable plastic bag set in a shallow dish. For marinade, ina small bowl combine wine, sage, Worcestershire sauce, oil, andgarlic. Pour over chops; seal bag. Marinate in the refrigeratorfor 6 to 24 hours, turning bag occasionally.
  • Drain veal chops, reserving marinade.Sprinkle chops with freshly ground black pepper. For a charcoalgrill, grill chops on the rack of an uncovered grill directlyover medium coals to desired doneness, turning and brushing withmarinade halfway through cooking. Allow 12 to 14 minutes formedium-rare (145°F / 60°C) and 15 to 17 minutes for medium(160°F / 70°C).
  • Meanwhile, carefully remove stems frommushrooms; chop stems for another use or discard. Brush mushroomcaps with reserved marinade; place mushrooms, stem sides down,on grill rack. Grill for 4 minutes. Turn stem sides up; spoonsome pesto into each. Grill about 4 minutes more or until heatedthrough. (For a gas grill, preheat grill. Reduce heat to medium.Place chops, then mushrooms on grill rack over heat. Cover andgrill 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- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved. Presents Veal Chop with a Mushroom, Shallot, & Sage Reduction

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  • Comments

    1 Comment


    We use portobello caps to make these dinner-sized stuffed mushrooms that are big on flavor without being overly rich. Rather than the traditional sausage filling, this recipe calls for lean ground turkey blended with fresh herbs and spices, topped with golden, melted fontina cheese. Add a tossed salad and a slice of crusty whole-grain bread to complete the meal.

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