Prep 5 mins
Cook 30 mins
From the NY Times, 60-Minute Gourmet by Pierre Franey.
- 4 (6 ounce) loin veal chops, center cut
- salt, to taste
- fresh ground pepper, to taste
- 1⁄4 cup flour, for dredging
- 4 tablespoons butter
- 4 bay leaves
- 4 whole garlic cloves, peeled
- 1 teaspoon dried thyme, can use 4 sprigs fresh
- 2 tablespoons red wine vinegar
- 3⁄4 cup chicken broth
- Sprinkle 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 per side.
- Add the bay leaves, garlic and thyme.
- Cook about 3 minutes shaking the skillet.
- Pour the vinegar around the chops and cook until is it reduced by half.
- Add the broth, cover tightly and simmer 15-20 minutes or until tender.
- Swirl in remaining butter to bind the sauce and garnish with the bay leaves garlic and the thyme.