|Thick veal chops||6|
|Cooking oil||2 Tablespoon|
|Chicken bouillon cube||1|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
|Chopped green onion||1 Tablespoon|
|Halved grapes||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
Brown chops in oil in skillet; season with salt and pepper.
Dissolve bouillon cube in 1/2 cup boiling water; add to chops.
Pour in wine; simmer, covered, for 45 minutes or until chops are tender.
Remove chops to warm platter.
Skim fat from pan drippings.
Combine cornstarch and 1 /4 cup cold water; stir into pan drippings.
Add parsley and onion.
Cook over medium heat, stirring, until mixture is thickened.
Stir in grapes and lemon juice; simmer until grapes are heated through.
Pour sauce over chops.