Sauteed Veal Chops With Herb Vinegar Glaze

Ingredients

  • 4 loin center cut veal chops, about 6 ounces each
  • Salt and freshly ground pepper to taste
  • ¼ cup flour for dredging
  • 4 tablespoons butter
  • 4 bay leaves
  • 4 whole cloves garlic, peeled
  • 4 sprigs fresh thyme or 1 teaspoon dried
  • 2 tablespoons red-wine vinegar
  • ¾ cup fresh or canned chicken broth
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      428 calories; 27 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 170 milligrams cholesterol; 447 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.
  2. Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops. Brown them on both sides, turning once. They should cook 5 minutes on each side.
  3. Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.
  4. Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.

40 minutes

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