VEAL CHOPS IN VINEGAR SAUCE

Veal Chops In Vinegar Sauce image

Provided by Florence Fabricant

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 9

6 loin veal chops, cut 1/2 inch thick
2 tablespoons cooking oil
1 carrot, in fine julienne
1 stalk celery, in fine julienne
1/2 medium onion, quartered and sliced thin
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/2 cup chicken stock
Salt and freshly ground black pepper

Steps:

Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.