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Sauteed Veal Chops With Herb Vinegar Glaze

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“From the NY Times, 60-Minute Gourmet by Pierre Franey.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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