pan seared veal chops with cabernet sauce

Recipe printed from chiknpastry

Pan-Roasted Veal Chops with Cabernet Sauce
Adapted from Food & Wine, December 2009; serves 4

1/4 c + 2 T evoo
4 thyme sprigs
1 garlic clove, coarsely chopped
4 12-oz, bone-in veal rib chops
2 c Cabernet Sauvignon
2 lg shallots, finely chopped
1 T unsalted butter
2 T ap flour
2 c beef stock
salt and pepper


  1. in a large, shallow dish, combine 1/4 c evoo with thyme and garlic. Add veal chops and turn to coat with marinade. refrigerate overnight
  2. in a medium saucepan, combine wine with half of the shallots and boil until the wine has reduced to 1/2 c, about 15 minutes
  3. in a small saucepan, melt the butter. add remaining shallot and cook over moderately high heat, stirring, until golden, about 3 minutes. stir in flour. slowly whisk in stock until smooth, then bring to a boil, whisking until thickened. whisk in reduced wine and simmer over low heat, whisking, for about 30 minutes. strain sauce into the medium saucepan. season with salt and pepper (can be made up to 3 days in advance if needed).
  4. preheat oven to 325 F. in a large skillet, heat remaining olive oil until shimmering. remove veal chops from marinade; discard thyme and garlic. season chops with salt and pepper and add to the skillet. cook over high heat until browned, about 3 minutes per side. transfer skillet to oven and roast chops for about 10 minutes, turning once halfway through; veal should be just pink in the center. transfer to plates and spoon sauce on top.