Sauteed Veal Chops With Herb Vinegar Glaze

• 4 (6 ounce) loin veal chops, center cut
• salt, to taste
• fresh ground pepper, to taste
• 14 cup flour, for dredging
• 4 tablespoons butter
• 4 bay leaves
• 4 whole garlic cloves, peeled
• 1 teaspoon dried thyme, can use 4 sprigs fresh
• 2 tablespoons red wine vinegar
• 34 cup chicken broth

1. Sprinkle chops with salt and pepper.
2. Place the flour on a flat dish.
3. Dredge each chop in the flour, shaking off the excess flour.
4. Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops.
5. Brown them on both sides, turning once.
6. They should cook 5 minutes per side.
7. Add the bay leaves, garlic and thyme.
8. Cook about 3 minutes shaking the skillet.
9. Pour the vinegar around the chops and cook until is it reduced by half.
10. Add the broth, cover tightly and simmer 15-20 minutes or until tender.
11. Swirl in remaining butter to bind the sauce and garnish with the bay leaves garlic and the thyme.

loin veal chops, salt, fresh ground pepper, flour, butter, bay leaves, garlic, thyme, red wine vinegar, chicken broth

Taken from www.food.com/recipe/sauteed-veal-chops-with-herb-vinegar-glaze-211131 (may not work)