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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another recipe from a very old cookbook that my Grandmother gave me. I haven't allowed for marinading time in the prep time. The recipe calls for seasoned pepper, you may like to try lemon pepper. Ingredients:
8 veal chops |
1 tablespoon fresh thyme, chopped |
2/3 cup dry white wine or 2/3 cup chicken stock |
2 teaspoons lemon juice |
1/2 teaspoon seasoned pepper |
1 tablespoon oil |
1 small beef stock cube, crumbled |
1/2 cup sour cream |
Directions:
1. Combine chops, thyme, wine, juice and pepper in a bowl, cover and refrigerate for several hours or overnight.
2. Drain chops, reserve marinade.
3. Heat oil in a pan, add chops, cook on both sides until lightly browned and tender, remove from pan and keep warm.
4. Add reserved marinade, stock cube and sour cream to pan, cook, stirring, until mixture boils.
5. Serve sauce over chops.
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