Stuffed Veal Chops W/Cider Sauc
4 lean veal loin chops; 1-inch thick
Trim fat from veal chops. Cut slit in each chop to form pocket. Mix remaining ingredients except Cider Sauce. Fill each pocket with about 1/3 cup mixture. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Cook veal in skillet about 7 minutes, turning once, until brown; reduce heat to low. Cover and cook 20 to 25 minutes or until done. Remove veal to serving platter; keep warm. Reserve 1/2 cup liquid in skillet (strain, if necessary). Prepare Cider Sauce. Serve with veal. 4 SERVINGS (WITH ABOUT 1/4 CUP SAUCE EACH). CIDER SAUCE Stir cider, brandy and vinegar into reserved veal liquid in skillet. Heat to boiling. Boil 6 to 8 minutes or until mixture is reduced to about 1 cup. Mix cornstarch and water; stir into cider mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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