Veal Chops in Balsamic Pistachio Sauce

When I was younger and living in Toronto with my sister, Janet, we tried to eat healthy, and would often broil veal chops seasoned with garlic, pepper and a tiny bit of salt (after all, we are  daughters of a cardiologist, and thus raised not to over salt our food!). Although they are delicious this way, I was in search of a better way to introduce my kids to this meat and found this wonderful recipe. The marinade is delicious and the sauce, really hits the mark. You can always opt out of the sauce if you are watching your calories, but if you are not, then go for it!

As with any meat, the longer you marinate it, the better and more flavorful it is.



  • ½  cup balsamic vinegar
  • 4 tablespoons salad oil
  • 2 tablespoon finely chopped garlic
  • 2 (1-inch thick) veal chops
  • 2 cups chicken stock
  • ½ cup shelled pistachios 
  • 2 tablespoons margarine 


  1. Combine vinegar, oil, garlic in a bowl, transfer to a plastic, zip-top bag; add veal. Seal and refrigerate 5 hours or over night, the longer the better. 
  2. Preheat oven to 375 degrees.
  3. Remove veal chops from marinade, reserving marinade. Place in a baking dish and loosely cover with foil.
  4. Bake 20 to 30 minutes (meat thermometer will register 160 for medium) or until desired degree of doneness.
  5. Heat reserved marinade and stock in small saucepan over high heat. Bring to a boil; cook until mixture reduces by ¼.
  6. Add Pistachios and margarine stirring until well blended. Remove from heat and let stand until just warm. Serve sauce over veal shops.

Print Friendly and PDF