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Pan-Seared Veal Chops with Strawberry-Apricot Sauce
Makes 4 servings
*1 tbls. olive oil
*1 tbls. margarine
*4 bone-in veal chops, trimmed of fat
*Salt, pepper and garlic salt to taste
*3 tbls. Stonewall Kitchen® Strawberry and Brandied Apricot Jam
*2 tbls. unsalted butter
*1 tbls. white wine
1Heat olive oil and margarine together in a non-stick skillet. Season veal chops and saute until cooked as desired.
2In a small saucepan, whisk together jam, butter and wine. Cook over low heat until sauce thickens. Serve sauce over veal chops.