Sautéed Veal Chops with Madeira Sauce

Preparation info
  • Makes

    4

    Main-Course Servings
    • Difficulty

      Medium

Appears in
Cooking

By James Peterson

Published 2007

  • About

If you don’t have Madeira, use a slightly sweet or dry sherry or even white wine. Meat glaze or reduced broth will give the sauce a silky consistency and deep flavor, but you can still make a lovely little sauce without it.

Ingredients

  • Four 10-ounce veal rib or loin chops
  • Salt
  • Pepper
  • 3 tabl

Method

Season the chops on both sides with salt and pepper and leave at room temperature for 1 to 2 hours before sautéing.

In a sauté pan just large enough to hold the chops— preferably neither nonstick nor with a dark bottom—heat the oil over medium-high heat until it ripples and barely begins to smoke. Add the chops and sauté, turning once, for about 5 minutes on each side, or until an insta