Veal Chops With Red Grape Sauce

• 1 teaspoon olive oil
• 1 1/2 pounds veal loin chops (about 2 chops)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sliced shallots
• 4 garlic cloves, sliced
• 1 cup seedless red grapes
• 1/2 cup pinot grigio or other dry white wine
• 2 teaspoons fresh marjoram leaves, divided
• 1 (14-ounce) can less-sodium beef broth

1. Heat oil in a medium nonstick skillet over medium-high heat. Sprinkle veal with salt and pepper; add to skillet. Cook 8 minutes; turn veal. Cook 7 minutes or until medium-rare or desired degree of doneness. Transfer veal to a platter. Cover with foil; set aside.
2. Add sliced shallots to pan; saute 2 minutes or until golden. Add garlic; saute 1 minute. Add red grapes; cook 4 minutes or until grape skins blister. Stir in wine and 1 teaspoon marjoram; reduce heat, and simmer 2 minutes. Add beef broth to pan; bring to a boil. Cook 10 minutes or until mixture is reduced to 1 1/4 cups. Transfer grape mixture to beaker of an immersion blender; puree until smooth. Stir in remaining 1 teaspoon marjoram.
3. Remove veal from bones; thinly slice. Serve with sauce.

olive oil, veal loin chops, salt, black pepper, shallots, garlic, red grapes, white wine, marjoram, beef broth

Taken from www.myrecipes.com/recipe/veal-chops-with-red-grape-sauce (may not work)