EASY VEAL CHOPS
Steps:
- Dredge chops on all sides in flour. IN a skillet large enough to hold all chops, heat the oil and 3 tbl of butter.Brown chops on all sides. Scatter garlic around the chops. Cut each bay leaf into three parts and place one on each chop. Add thyme,salt and pepper. Cook chops, tightly covered, for 20 minutes over moderate to low heat until cooked through and the sauce is syrupy.Transfer chops only to a dish, keeping warm. Add the vinegar to the skillet and cook over medium high heat, stirring, until evaporated. Add stock and 1/4 cup water and reduce to your liking. Turn off heat and swirl in remaining butter. Pour over chops and garnish each chop with garlic and bay leaf. Serve
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