VEAL CHOPS BEAU SEJOUR

By BobD

Ingredients

• 1967 1967: 1967: Veal Chops Beau Séjour
• 6 6 1½ to chops, preferably cut from the rack, each 1½ inches thick and frenched (ask the butcher to do this)
• Flour
• ¼ cup vegetable oil
• 4 4 4 tablespoons unsalted butter
• 6 6 6 cloves garlic (peeled, if you like)
• 2 2 2 medium bay leaves
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 2 2 tablespoons red wine vinegar
• ½ cup chicken stock.

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.

2. Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.

3. Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.

This recipe originally appeared in the article “Beau Repast,” by Craig Claiborne, in 1967.