Veal Chops with Lemon-Pepper Sauce & Creamy Corn Polenta

Veal Chops with Lemon-Pepper Sauce & Creamy Corn Polenta

4 veal rib chops, cut 1 inch thick (about 8 ounces each)

2 tablespoons chopped fresh sage leaves

2 teaspoons olive oil



1 tablespoon olive oil

1 tablespoon minced garlic

1 tablespoon minced shallot

1-1/2 teaspoons fresh ground black pepper

2 teaspoons sugar

1 teaspoon lemon zest

3/4 teaspoon chopped fresh sage leaves

1-1/2 cups veal stock or low-sodium chicken broth

1/2 cup frozen peas

1 tablespoon chopped fresh chives

2 tablespoons butter

1/2 teaspoon salt

Creamy Corn Polenta (recipe follows)


Lobels: Porterhouse Chops

Lobels: Rib Chops

Creamy Corn Polenta:

3 tablespoons butter, divided

1/2 cup minced onion

2 cups veal stock

1/2 cup instant polenta

1-3/4 cups frozen corn, defrosted

1-1/2 cups freshly grated Parmesan cheese

1/4 cup heavy cream

2 tablespoons chopped chives

1/2 teaspoon salt

1/8 teaspoon pepper

Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; cook and stir 3 minutes. Pour in veal stock and bring to a simmer. Gradually stir in instant polenta with a wire whisk; bring to a boil. Reduce heat to medium-low; cook 4 to 5 minutes, stirring frequently. Remove from heat.

Stir in corn, Parmesan cheese, heavy cream, remaining 2 tablespoons butter chives, salt and pepper. Cover and set aside.


1. Combine sage leaves and olive oil in small bowl. Rub both sides of veal chops with sage mixture. Place chops on rack in broiler pan so surface of veal is 3 to 4 inches from heat. Broil 10 to 14 minutes for medium rare to medium doneness, turning once. Season chops with salt, as desired.

2. Meanwhile heat oil in medium saucepan over medium heat until hot. Add garlic, shallot and pepper; cook and stir 2 minutes. Add sugar, lemon zest and sage; cook and stir 1 minute. Add veal stock; increase heat to medium-high and bring to a boil. Cook and stir 13 to 14 minutes or until sauce is reduced to 1 cup.

3. Reduce heat to low; stir in peas and chives. Cook and stir an additional 1 to 2 minutes or until peas are heated through. Stir in butter and season with salt. Spoon 1/3 cup sauce over each veal chop. Serve with Creamy Corn Polenta.

Makes 4 Servings.