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Pan-seared Veal Chops with Marinara Sauce

4 servings


Dairy Free Gluten Free

Nutritional Facts Per Serving

21.1 g
6.6 g
1.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 239
  • Fat 13.9 g
    • Saturated   8.5 g
    • + Trans 
  • Cholesterol 80 mg
  • Sodium   223 mg
  • Carbohydrate 6.6 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 21.1 g
    • Vitamin A 6 %
    • Vitamin C 25 %
    • Calcium 5 %
    • Iron 11 %


Heat 1 Tbsp. of the oil in a pot over medium heat. Add the onion and garlic and cook 2 to 3 minutes. Add the wine and reduce by half. Add the sugar, tomatoes and 1 tsp. each of the oregano and basil. Bring to a gentle simmer and cook 20 to 25 minutes. Puree the mixture in a food processor. Return to the pot and thin with a little water or chicken stock if too thick; season with salt and pepper. Reserve on low heat until the veal is cooked. Season the veal with the remaining herbs, salt and pepper. Heat the remaining oil in a large skillet over medium-high. Pan-fry the chops 2 to 3 minutes per side, or to desired doneness. Serve the chops on a pool of the sauce.

Serving Suggestions

Fresh cooked pasta, such as linguini, spaghetti or fettuccini, tossed with a little extra virgin olive oil, chopped parsley and freshly grated parmesan cheese, would make a nice side dish for the veal. So would olive oil and herb sprinkled slices of zucchini and eggplant grilled until just tender.

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