Sautéed Veal Chops with Madeira Sauce

Name: Sautéed Veal Chops with Madeira Sauce
Yield: Makes 4 Main-Course Servings
Ingredients: 1 tablespoon commercial meat glaze or 2 tablespoons homemade meat glaze, softened in; 3 tablespoons hot water, more broth or water as needed; 2 tablespoons cold butter, cut into slices; ⅓ cup Rainwater or Malmsey Madeira; Four 10-ounce veal rib or loin chops; Salt; Pepper; 3 tablespoons olive oil or clarified butter; 1 shallot, minced

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

Main course
Sauce
Gluten-free

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