| | Sautéed Veal Chops with Vinegar Glaze 4 loin veal chops, about 1/2 pound each
Salt and freshly ground black pepper
2 tablespoons of butter
4 whole garlic cloves, peeled
2 bay leaves
4 fresh thyme sprigs, or 1/2 teaspoon of dried
1 tablespoon of red wine vinegar
1/2 cup of fresh or canned chicken broth |
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Sprinkle the chops on both sides with the salt and pepper. Heat the butter in a skillet and add the chops. Brown on both sides, turning once. They should cook for about 5 minutes each side. Add the garlic, bay leaves, and thyme and cook for about 3 minutes. Pour the vinegar around the chops and turn the heat to high. Add the broth, cover closely, and cook for about 20 minutes. Makes 4 servings
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