Apple Veal Chops

1/4 c. all-purpose flour
1/2 tsp. dried whole marjoram
1/2 tsp. salt
4 (1” thick) veal chops (about 2 lbs)
2 Tbsp. butter or margarine
1 Tbsp. olive oil
1/2 c. chopped onion
1 Tbsp. all-purpose flour
1/2 c. chicken broth
1/4 c. apple juice
4 sprigs fresh marjoram, opt.
2 Granny Smith apples, cut into 1/2” slices

Combine 1/4 cup flour, marjoram and salt in small bowl; mix well. Dredge chops in flour mixture; let stand 15 minutes. Heat butter and olive oil in large skillet; brown chops over medium-high heat about two minutes on each side, turning once. Remove chops from skillet; set aside. Drain off pan drippings, reserving about 1 teaspoon in skillet. Add onion and sauté about two minutes. Add 1 tablespoon flour, stir until blended and lightly browned. Gradually stir in chicken broth and apple juice. Place chops in skillet; top with apple slices and marjoram sprigs. Cover skillet and cook over low heat 15 minutes. Makes four servings.

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