Veal Chops Vermouth Recipe

• 6 (8 ounce.) veal chops
• 1/2 c. pine nuts
• 2 ounce. dry vermouth
• 1/8 pound butter
• 1 teaspoon Worcestershire sauce
• 2 shallots, peeled, chopped
• 6 ounce. veal or possibly chicken stock
• Salt and pepper to taste
• 6 sprigs parsley, minced

1. In a large skillet, heat clarified butter.
2. Lightly flour veal chops and brown on both sides.
3. Remove chops from pan and add in shallots and pine nuts; cook till pine nuts are slightly brown.
4. Don't burn.
5. Deglaze pan with vermouth and let reduce for 2 min.
6. Add in stock and Worcestershire sauce and let simmer for 5 min.
7. Season to your liking with salt and pepper and add in butter, letting it heat into the sauce, and stir.
8. Heat the chops in oven for 10 min at 350 degrees.
9. Place chops on hot dinner plates and spoon sauce over top and serve.
10. Garnish with parsley.
11. Serves: 6.
12. (Prep and Cooking Time: 15 min)

veal chops, pine nuts, butter, worcestershire sauce, shallots, veal, salt, parsley

Taken from cookeatshare.com/recipes/veal-chops-vermouth-21567 (may not work)