Veal Chops With Blackberries
|Unsalted butter||1 1⁄2 Tablespoon|
|Safflower oil||1 1⁄2 Tablespoon|
|Loin veal chops||6 , trimmed|
|Flour||1⁄2 Cup (8 tbs) (For Coating)|
|Shallots||5 Large, chopped|
|Carrots||2 Small, shredded|
|Dry wine||1⁄2 Cup (8 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Frozen blackberries||1 Cup (16 tbs)|
Preheat the oven to 325 degrees.
Heat the butter and oil in a deep ovenproof skillet large enough to hold all the chops in 1 layer.
Coat the veal chops with flour; brown them on both sides in the skillet over medium heat.
Remove from skillet.
Saute the shallots and carrots in the skillet for 2 minutes.
Add the wine and let it bubble; stir in the stock.
Place the chops in the skillet.
Baste with the surrounding liquid.
Bake, covered, for 1 hour.
Remove the chops to a serving platter.
Cook the liquid over high heat until slightly reduced, adding the blackberries during the last few minutes of cooking time.
Spoon the blackberry sauce over the chops and serve.