Pan-Roasted Veal Chops with Cabernet Sauce

Serves 4


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 thyme sprigs
  • 1 garlic clove, coarsely chopped
  • Four bone-in veal rib chops
  • 2 cups Cabernet Sauvignon
  • 2 large shallots, finely chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • Salt and freshly ground pepper


  1. In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic.  Add the veal chops and turn to coat with the marinade.  Refrigerate overnight.
  2. In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, about 15 minutes.
  3. Melt the butter in a small sauce pan.  Add the remaining shallot and cook over moderately high heat, stirring about 15 minutes or until golden.  Stir in flour.  Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened.  Whisk in the reduced wine and simmer over low heat, whisking for 30 minutes.  Strain the sauce into the medium saucepan.  Season with salt and pepper.
  4. Preheat the over to 325 degreesFahrenheitt.  In a large skillet, heat the remaining 2 tablespoons of olive oil until simmering.  Remove the veal chops from the marinade, discard thethymee and scrape off the garlic.  Season the chops with salt and pepper and add to the skillet.  cook over high heat until richly browned, about 3 minutes per side.  Transfer the skillet to the over and roast the chops for about 10 minutes, turning once halfway through: the veal should be just pink in the center.  Transfer chops to the plates and spoon the sauce on top.  Serve with Cajun Mash potatoes and pepper pear relish.
  5. You can make the wine sauce ahead of time and refrigerate for up to 3 days.  Reheat gently.