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Veal Chops with Raspberry Vinegar |
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Serves: 4
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4 veal loin chops (3/4-1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 tablespoon butter, unsalted
4 cloves garlic, whole, unpeeled
2 bay leaves
1/2 teaspoon thyme leaves
1 tablespoon raspberry vinegar
1 cup chicken broth
1 tablespoon arrowroot
1 tablespoon water, cold
This is a gourmet recipe that I included mainly for special occasions, because veal chops can be expensive for a family meal.
1. Sprinkle chops with salt and pepper. Heat butter in large skillet and add chops. Brown on both sides, turning once, about 5 minutes on each side. Add garlic, bay leaves, and thyme and cook 3 minutes.
2. Pour the vinegar around the chops and turn heat to high for a few seconds, turning chops to coat both sides. Turn heat down to simmer, adding ½ cup of broth, and cook, covered tightly, for 20 minutes. Turn the chops frequently and add a little more broth when necessary, saving some for last.
3. When done, remove garlic and bay leaves and place chops on a warm platter. Mix about a teaspoon of arrowroot with 1 tablespoon cold water. Add remaining broth to the skillet and slowly add arrowroot mixture until the sauce reaches desired thickness. (Use more or less arrowroot mixture according to your taste.) Spoon sauce over chops and serve at once.
Food exchanges per serving: 3 lean MEAT, ½ FAT
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