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
- 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.
- 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.
- 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.
- 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
Dining and Cooking