Sauteed Veal Chops With Herb Vinegar Glaze

From the NY Times, 60-Minute Gourmet by Pierre Franey.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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