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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (1 1/2- to 2-inch-thick) veal chops (about 3 1/2 pounds) |
2 tablespoons vegetable oil, divided |
2 garlic cloves, minced |
2 teaspoons paprika |
1 1/2 teaspoons dried thyme |
1 1/2 teaspoons dried oregano |
3/4 teaspoon salt |
3/4 teaspoon ground cumin |
3/4 teaspoon lemon pepper |
1 teaspoon ground black pepper |
3/4 teaspoon ground red pepper |
1 (14 1/2-ounce) can beef broth |
1 tablespoon cornstarch |
2 tablespoons water |
1/4 teaspoon worcestershire sauce |
garnish: whole roasted shallots |
Directions:
1. Brush chops with 1 tablespoon oil, and rub with garlic.
2. Stir together paprika and next 7 ingredients in a small bowl. Rub on chops. Cover and chill 1 hour.
3. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Cook chops in hot oil 3 minutes on each side or until browned.
4. Bake at 350° for 20 minutes or until done. Remove chops from skillet, and keep warm, reserving drippings in skillet.
5. Add broth to reserved drippings, stirring to loosen particles; bring to a boil. Boil until reduced to 1 cup (about 10 minutes); skim fat. Stir together cornstarch, water, and Worcestershire sauce. Gradually stir into broth; bring to a boil. Boil, stirring constantly, 1 minute. Serve with chops. Garnish, if desired.
6. For Herb-Peppered Pork Chops, you can substitute 4 (1 1/2-inch-thick) pork chops for veal chops, and 1 (14 1/2-ounce) can chicken broth for beef broth.
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