Veal Chops In Vinegar Sauce

Name: Veal Chops In Vinegar Sauce
Total time: 30 min
Yield: 3 to 4 servings
Ingredients: 6 loin veal chops, cut 1/2 inch thick; 2 tablespoons cooking oil; 1 carrot, in fine julienne; 1 stalk celery, in fine julienne; 1/2 medium onion, quartered and sliced thin; 1/4 cup balsamic vinegar; 1 tablespoon tomato paste; 1/2 cup chicken stock; Salt and freshly ground black pepper

By Florence Fabricant

Total Time: 30 minutes
Rating: 5(7)
Comments: Read comments

Featured in: FOOD; CHOPS ARE AT HOME IN SAUCES, TOO

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Ingredients

Yield:3 to 4 servings

6loin veal chops, cut ½ inch thick
2tablespoons cooking oil
1carrot, in fine julienne
1stalk celery, in fine julienne
½medium onion, quartered and sliced thin
¼cup balsamic vinegar
1tablespoon tomato paste
½cup chicken stock
Salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
Step 2
Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
Step 3
Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
Step 4
Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.

Ratings

5 out of 5

7 user ratings

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Comments

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Es1 year ago

This was excellent. I had 2 rib chops (about 3/4 lb each; 1 each is generous) so I pounded them well and then followed the recipe. Much more tender than I expected. A wonderful dinner. Served over rice with roasted portobello mushrooms as a side. Veal was very tender and sauce was delicious.A keeper.

ladyfantastic5 years ago

I made this using 1x1lb veal loin chop (what I had in the fridge) but the same measurements for the sauce and it was delicious! I dredged the veal in flour before searing(inspired by Wolfgang Puck). Created a nice crust, thickened the sauce. I would totally make this again.

Fredericktibbetts@gmail.com7 years ago

Remember to get a really good sear on all sides of the chops. Don’t use a cast iron pan for this, or any, preparation involving vinegar at high heat. The result will be murky.

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