Sauteed Veal Chops With Herb Vinegar Glaze

By Pierre Franey

Published March 12, 1991

Total Time
40 minutes
Rating
4(27)
Comments
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Ingredients

Yield:4 servings

  • 4 loin center cut veal chops, about 6 ounces each

  • Salt and freshly ground pepper to taste

  • ¼ cup flour for dredging

  • 4 tablespoons butter

  • 4 bay leaves

  • 4 whole cloves garlic, peeled

  • 4 sprigs fresh thyme or 1 teaspoon dried

  • 2 tablespoons red-wine vinegar

  • ¾ cup fresh or canned chicken broth

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 171 milligrams cholesterol; 421 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 27 grams fat; 1 gram fiber; 643 milligrams sodium; 34 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.

  2. Step 2

    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 on each side.

  3. Step 3

    Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.

  4. Step 4

    Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.

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Ratings

4 out of 5
27 user ratings
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Comments

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mmj

Followed directions—so delicious! Served with noodles which soaked up wonderful sauce.

Jutta

Tasty. The butter gets very dark after cooking but makes for a very rich brown sauce. The meat was a bit over done for my taste. Perhaps remove the meat from pan sooner and reduce and finish sauce separately. Good fall/winter chop recipe.

Laura

I did not add in the extra butter and used only 1 teaspoon butter plus some oil for the initial browning of the veal. I added in a bit more broth than called for. I heated my oven to 375 and after the initial browning, I covered the pan and put in oven for about 25 minutes. I think it cooks much more evenly if finished in the oven. Cooking time will depend on thickness of the cops. I had 1 1/2 " thick chops. It was delicious.

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