TASTE THE LOVE

Veal Chops

4 shoulder veal chops (about 3 pounds)
Salt and freshly ground black pepper
Olive Oil, for pan
2 garlic cloves minced
1 large sweet onion chopped
2 carrots, diced
3 celery stalks, diced
10 ounces fresh mushrooms, sliced
1 jar Emily G’s Cabernet Sauvignon
1 1/2 cups beef broth
2 tablespoons unsalted butter

Season the veal chops with salt and pepper. In a large sauté pan over medium-high heat, add enough olive oil to coat bottom of the pan. Sear chops until golden brown, about 5 to 6 minutes per side. Remove from pan and set aside. In same pan, add more olive oil to coat bottom of pan and sauté the onions, carrots, celery, and garlic until tender, about 10 minutes. Add the cabernet sauvignon jam and beef broth, bring to a simmer and reduce sauce by half, about 10 minutes. Over medium heat, add the butter and mushrooms, cook until tender, about 5 minutes. Season with salt and pepper, to taste. Add the veal back to the pan and bring to a simmer. Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce thickens slightly.

Groups: Cabernet Sauvignon, Cabernet Sauvignon Jam, main dish, meat