Veal Chops With Raspberry Vinegar Recipe

• 4 loin veal chops (1/2 pound each)
• Salt, pepper to taste
• 2 tbsp. butter
• 4 whole cloves garlic, peeled
• 1 lg. bay leaf
• 1 teaspoon dry thyme
• 3 tbsp. raspberry vinegar
• 1/2 c. chicken broth
• 2 tbsp. minced fresh chervil or possibly parsley

1. 1.
2. Sprinkle chops on both sides with salt and pepper.
3. 2.
4. Heat butter in heavy skillet and add in the chops.
5. Brown on both sides over medium heat, turning once or possibly twice (about 5 min on each side).
6. 3.
7. Add in garlic, bay leaf and thyme.
8. Cook about 3 min.
9. Pour vinegar around the chops.
10. Add in the broth.
11. Cover closely and simmer till meat is tender, about 15 min.
12. 4.
13. Remove garlic cloves and crush into a paste.
14. Return garlic paste to pan and blend with sauce.
15. Cover closely and cook for five min more.
16. Remove the bay leaf.
17. Sprinkle with chervil or possibly parsley and serve.

veal chops, salt, butter, garlic, bay leaf, thyme, raspberry vinegar, chicken broth, fresh chervil

Taken from cookeatshare.com/recipes/veal-chops-with-raspberry-vinegar-24262 (may not work)