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What you'll need

Serves 4

  • 4 thick, lean veal or lamb chops
  • 2 tablespoons light butter
  • 2 tablespoons white wine
  • 1 1/2 teaspoons Dijon-style mustard
  • 3 tablespoons light cream or light sour cream
  • 2 tablespoons olive oil
  • Salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons finely chopped fresh parsley

The easy bit

  1. Use a non-stick frying pan. In a little oil, add the chops to the frying pan and cook over a medium heat for approximately 4-5 minutes on each side or until done.
  2. When the chops are cooked, remove them to a heated platter.
  3. Pour of any excess fat that may have accumulated in the frying pan and add the mustard to the pan.
  4. Add cream, butter, wine, olive oil, salt and pepper and parsley. Simmer for 2-3 minutes.
  5. Pour the sauce over the chops and garnish with parsley. Serve with green salad, steamed or stir fried vegetables.

Per serve:
Energy - 1180Kj
Protein - 37 grams
Carbs - 2 grams
Fats - 10 grams
Fibre - 3 grams

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