Veal Chops with Garlic, Herbs and Red Wine

Veal Chops with Garlic, Herbs and Red Wine

Serves 4

A quick pan sauce of garlic and full-flavored red wine is a deliciously simple accompaniment for succulent veal chops. We suggest Pinot Noir for the sauce since it's generally soft and mild enough to harmonize with and not overwhelm lean veal, but any other low-tannin red wine will work excellently.

  • 1 tablespoon extra-virgin olive oil
  • 4 veal rib chops (about 12 ounces each)
  • 1 teaspoon sea salt
  • 3/4 teaspoon cracked black pepper
  • 3 cloves garlic, minced
  • 3/4 cup Pinot Noir or other red wine
  • 1/2 cup beef or veal broth or stock
  • 2 teaspoons fresh thyme leaves, divided
  • 1 1/2 tablespoons unsalted butter, cut into 3 chunks
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Heat oil in a large skillet over medium-high heat. Sprinkle veal with salt and pepper and add to pan. Cook until well browned, about 4 minutes per side. Lower heat to medium-low, cover pan and continue to cook until veal just reaches desired doneness, about 8 minutes more for medium. Remove veal from pan, cover, and set aside.

Return skillet to medium heat. Add garlic and cook, stirring, 1 minute. Add wine, broth and 1 teaspoon thyme. Cook, scraping up any browned bits from the bottom of the pan, until liquid is reduced to about 1/2 cup. Remove skillet from heat and whisk in butter 1 chunk at a time. Serve the sauce over the veal and garnish with remaining thyme.

Nutritional Info: 
Per Serving:660 calories (340 from fat), 38g total fat, 16g saturated fat, 290mg cholesterol, 900mg sodium, 3g carbohydrate (0g dietary fiber, 0g sugar), 65g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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