A quick pan sauce of garlic and full-flavored red wine is a deliciously simple accompaniment for succulent veal chops. We suggest Pinot Noir for the sauce since it's generally soft and mild enough to harmonize with and not overwhelm lean veal, but any other low-tannin red wine will work excellently.
Special Diets:
Ingredients
Method
Heat oil in a large skillet over medium-high heat.
Sprinkle veal with salt and pepper and add to pan.
Cook until well browned, about 4 minutes per side.
Lower heat to medium-low, cover pan and continue to cook until veal just reaches desired doneness, about 8 minutes more for medium.
Remove veal from pan, cover, and set aside.
Return skillet to medium heat.
Add garlic and cook, stirring, 1 minute.
Add wine, broth and 1 teaspoon thyme.
Cook, scraping up any browned bits from the bottom of the pan, until liquid is reduced to about 1/2 cup.
Remove skillet from heat and whisk in butter 1 chunk at a time.
Serve the sauce over the veal and garnish with remaining thyme.
Nutritional Info
Serving Size
Calories
660
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.