Veal Chops with Capre Sauce 06-02-2014

Veal Chops with Capre Sauce
 
Ingredients

4 rib veal chops
flour, salt & pepper
3 tablespoons butter
1 tablespoons oil
1 1/2 teaspoon fresh tarragon or (1/2 tsp. dried)
1 bay leaf
1/4 cup minced shallot
1/2 cup dry white wine
1 1/2 cups brown stock or (beef broth)
1 cup heavy cream
3 tablespoons caper minced

Directions

Sauté floured veal chops in butter and oil for 3 to 4 minutes on each side until golden brown, sprinkle with salt, pepper, tarragon and 1 bay leaf crumbled and bake in preheated hot oven at 400 F for 10 minutes. Transfer chops to a platter and keep warm. Pour off all but 1 tablespoon of fat from pan and cook shallots until softened. Add 1/2 cup dry white wine , deglaze skillet, scraping all brown bits. Add beef broth and reduce mixture to 1 cup and strain, add cream and capers and cook sauce over moderately high heat for 5 minutes until slightly thick. Remove pan heat, add the juice from the platter and swirl in 1/2 stick of sweet butter, (cut in bits). Before serving nap the chops with sauce.