Sauteed Veal Chops With Herb Vinegar Glaze
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4loin center cut veal chops, about 6 ounces each
- Salt and freshly ground pepper to taste
- ¼cup flour for dredging
- 4tablespoons butter
- 4bay leaves
- 4whole cloves garlic, peeled
- 4sprigs fresh thyme or 1 teaspoon dried
- 2tablespoons red-wine vinegar
- ¾cup fresh or canned chicken broth
Nutritional analysis per serving (4 servings)
325 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 23 grams protein; 590 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 4
Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.
Private Notes
Comments
Followed directions—so delicious! Served with noodles which soaked up wonderful sauce.
Tasty. The butter gets very dark after cooking but makes for a very rich brown sauce. The meat was a bit over done for my taste. Perhaps remove the meat from pan sooner and reduce and finish sauce separately. Good fall/winter chop recipe.
I did not add in the extra butter and used only 1 teaspoon butter plus some oil for the initial browning of the veal. I added in a bit more broth than called for. I heated my oven to 375 and after the initial browning, I covered the pan and put in oven for about 25 minutes. I think it cooks much more evenly if finished in the oven. Cooking time will depend on thickness of the cops. I had 1 1/2 " thick chops. It was delicious.
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