Veal Chops with Red Wine Cherry Sauce (Beta)

Instructions

1. Rub the veal chops with chili powder, salt, and pepper.
2. In a large skillet, heat the oil. Once hot, add the veal in a single layer. Cook for 5 minutes then flip and finish cooking until the internal temperature reaches 145F, another 5-10 minutes. Transfer the veal to a plate and loosely cover with aluminum foil.
3. In the same skillet, add the butter. Once melted, add the onion, garlic, and a pinch of salt. Cook until the onion begins to brown, about 2-3 minutes.
4. Add the cherries, red wine, balsamic vinegar, honey, and mustard. Using a wooden spoon, scrape up the brown bits left in the bottom of the pan. Cook until reduced by half, about 10 minutes.
5. Remove from the heat and stir in the thyme and any juices accumulated on the plate from the veal. Taste and adjust for salt. Serve veal with sauce.

*To make a non-alcoholic pan sauce, substitute beef broth for the wine.