Pan-Seared Veal Chops

By marianneshiwarski

Ingredients

• 4 rib veal/lion chops 0r scallapini ( each 10 to 12 ounces)
• 1/4 cup ( 1/2 stick) butter
• 6 tablespoons chopped shallots
• 2 tsp chopped fresh thyme or 1/4 tsp dry thyme
• 1 cup low-salt chicken broth
• 1 tbl balsamic vinegar

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 400 degrees. Heat 1 tbl extra-virgin olive oil in heavy large ovenproof skillet over medium-high heat. Sprinkle veal with salt and pepper. Add veal to skillet and cook until brown., about 3 minutes per side.
Place skillet in oven and cook veal to desired doneness, about 10 minutes for medium ( 15-20 minutes).
Place veal on plate and tent with foil.

Add butter to skillet and melt over medium heat. Add shallots and thyme to skillet, saute mixture until soft about 2 minutes. Add broth to skillet; increase heat and boil unitl mixture is reduced to 1/2 cup, about 6 minutes.
Stir in vinegar. Saeson sauce to taste with salt and pepper.