Sauteed Veal Chops With Herb Vinegar Glaze |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the NY Times, 60-Minute Gourmet by Pierre Franey. 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.
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