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Category: Main courses

Veal Chops With Marsala Pan Juices

Veal Chops With Marsala Pan Juices
Lawrence K. Ho / Los Angeles Times

It's been said that the last luxury in the world is privacy. This is a meal for two to enjoy in private: at home. The do-ahead veal chops are seared on top of the stove, then baked in the oven ... Read more

Total time: 25 minutes | Serves 2
Note: Once the veal chops are seared, they can rest at room temperature for about two hours before finishing them in the oven.
  • 2 (1-inch thick) trimmed veal chops, rinsed, blotted dry
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 teaspoon olive oil
  • 1 tablespoon chilled unsalted butter, divided
  • 1 1/2 tablespoons minced shallots
  • 1/4 cup Marsala wine
  • 1/4 cup veal or beef stock

Step 1Put the rack in the lower area of the oven; heat the oven to 400 degrees. Set aside an 8-inch square baking pan.

Step 2Season both sides of the veal with salt and pepper, patting it into the surface.

Step 3Heat the oil and 1 teaspoon of butter in an 8-inch heavy skillet over medium-high heat. When it's very hot, sear the chops on both sides, about 6 minutes total. Set them aside in the reserved pan.

Step 4Reduce the heat to medium and, in the same skillet, cook the shallots, stirring often, until soft, 2 to 3 minutes. Add the wine and stock. Stir to release any bits sticking to pan. Bring to a boil until reduced by half, about 3 minutes. (Can be done 2 hours ahead and kept at room temperature.)

Step 5To serve, bake the chops, uncovered, until cooked as desired, about 5 to 7 minutes for medium-rare. Place them on warm dinner plates. Add any accumulated meat juices from the pan to the skillet. Bring to a boil. Stir in the remaining 2 teaspoons of butter until melted. Taste; adjust seasoning. Spoon the sauce over the chops, dividing evenly. Serve hot.

Each serving:
342 calories; 796 mg sodium; 132 mg cholesterol; 22 grams fat; 4 grams saturated fat; 1 gram carbohydrates; 29 grams protein; 0.04 gram fiber.
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