Veal Chops with Red Wine and Blueberry Sauce

The Weather Network is forecasting winter storms for our region today. Since our winter has been unusually mild this year people are not too pleased that we might be getting a blast of winter after all. I think it might be nice to catch up on movies this weekend and make a nice dinner at home.

This simple veal chop recipe would be perfect for inviting a few friends over and enjoying good conversation and great food. I served mine with mashed sweet potatoes and salad but it would also go well with rice.

Veal Chops with Red Wine and Blueberry Sauce

Makes 4 servings

Veal Chops


2 tbsp. olive oil
2 tsp. fresh thyme
1 tbsp. coarse kosher salt
1 tbsp. ground black pepper


Preheat oven to 350 degrees F.

Mix thyme, salt, and pepper in a small bowl or crush together in a mortar and pestle. Rub thyme mixture all over veal chops. Heat olive oil in an oven proof grill pan over medium-high heat. Add veal to grill pan and grill 3 minutes per side.

Transfer the grill pan to the oven and roast veal until cooked to your taste, about 10 minutes for medium.

Red Wine and Blueberry Sauce

2 tbsp. extra virgin olive oil
1 cup chopped shallots
½ cup dried porcini mushrooms
1 tsp. sugar
2 tbsp. balsamic glaze
4 cups dry red wine
2 cups chicken stock
1 cup fresh blueberries


Heat oil in a large saucepan over a medium-high heat. Add shallots, sauté until tender, about  8-10 minutes. Sprinkle sugar over, sauté until mixture about 2 minutes. Add wine; boil until reduced by half, about 20 minutes. Add chicken stock, balsamic glaze, thyme, peppercorns, mushrooms; bring to a boil. Reduce heat to medium, simmer uncovered 20 minutes, stirring occasionally.

Add blueberries and simmer another 5 minutes.

Place one veal chop on each plate and top with 2 tablespoons of sauce on each, add side dishes of your choice and serve.


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