Roasted Veal Chops with Madeira and Parsnips

Madeira is a Portuguese fortified wine from the island of the same name. For this recipe, choose a medium-dry one. It adds depth to the mild veal and enhances the natural sweetness of the parsnips.

A large frenched veal chop is an impressive piece of meat that cooks quickly. But veal chops are lean, so careful cooking is necessary to keep them from drying out. This combination method of searing them, then cooking them in the oven solves the problem. Veal chops are best cooked medium