Anonymous Fri Oct 07 11:21:34 2005

6 veal loin or rib chops,

about 3/4-inch thick (about

2 pounds)

3 tablespoons lemon juice

2 tablespoons Dijon mustard

1 tablespoon chopped fresh or

1 teaspoon dried tarragon leaves

1/4 cup low-fat sour cream

1 cup apple cider

1 tablespoon chopped fresh or

1 teaspoon dried tarragon leaves

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Trim fat from veal chops. Mix lemon juice, 2 tablespoons mustard and 1 tablespoon tarragon in shallow glass or plastic dish. Add veal; turn to coat with marinade. Cover and refrigerate 30 minutes. Mix remaining ingredients; reserve.

Spray 12-inch skillet with nonstick cooking spray. Cook veal in skillet over medium heat, turning once, about 12 minutes for medium doneness (160 degrees). Remove veal from skillet; keep warm. Add reserved cider mixture to hot skillet. Heat to boiling, stirring constantly. Cook about 3 minutes until slightly thickened. Return veal to skillet; turn to coat with sauce. 6 servings