Braised Veal Chops with a Zinfandel Reduction

Few combinations compliment each other as well as fresh veal and a full, rich Zinfandel. By braising (cooking in liquid) the veal, you’ll be left with a fabulous sauce to finish the dish. Ask the butcher to cut the chops the same thickness so they will cook evenly. Use a heavy gauge frying pan large enough to hold the chops and evenly distribute the heat.

 

You’ll need:

 

  • 3 Tbs Olive Oil

  • 2 cloves garlic finely minced

  • 1 tsp fresh ground pepper

  • 1 Tbs flour

  • 4 Veal chops, bone in, 1” to 1¼” thick

  • ¾ cup Zinfandel

  • 1 Tsp fresh (½ tsp if dried) rosemary chopped fine

  • 1 Tbs fresh parsley chopped fine (reserve 4 nice sprigs)

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  • Two cups warm, cooked wild rice prepared according to package directions

     

    Heat the oil to hot, but not smoking. Sauté the garlic for about 30 seconds. Dust the veal chops with the pepper and flour. Sear the chops for a minute on each side. Add the Zinfandel, rosemary and parsley. Scrape the bottom of the pan to loosen any browned bits attached to the pan. Reduce the heat and simmer uncovered until the liquid is reduced by half (about 40 minutes). Remove the chops to heated plates with half a cup of the wild rice on each. Ladle the Zinfandel reduction over both the chops and the wild rice. Add a sprig of parsley to each plate for color.

    Serve with fresh steamed root vegetables (carrots, beets, etc.) and, oh yes, that lovely Fox Creek Old Vine Zinfandel. Serves 4.

    • Order the featured wine: Fox Creek Old Vine Zinfandel

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