Veal Chops with Capre Sauce recipe

• 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
• 11/2 cups brown stock or (beef broth)
• 1 cup heavy cream
• 3 tablespoons caper minced

Saute 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 degree 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.

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