Veal Chops With Sorrel Sauce

• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 4 veal chops
• 1 pound sorrel leaves, washed and chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• Shredded sorrel leaves for garnish

1. Combine the vegetable oil and a tablespoon of the butter in a large frying pan.
2. Saute the chops on both sides until they are browned and pink in the middle.
3. Transfer to a serving dish and keep warm.
4. Pour off the fat from the frying pan.
5. Add the chopped sorrel leaves and cook for a couple of minutes.
6. Add the wine and cook over high heat for three minutes or until you have a thick puree.
7. Add the cream and remaining butter.
8. Season to taste with salt and pepper.
9. Put the veal chops on four heated plates.
10. Spoon the sauce next to them and sprinkle it with the shredded sorrel leaves.

vegetable oil, unsalted butter, veal chops, sorrel, white wine, heavy cream, salt, sorrel leaves

Taken from cooking.nytimes.com/recipes/5441 (may not work)