Serves: 4
Total Calories: 57

2 tablespoons polyunsaturated oil
4 6 ounce shoulder veal chops, 1 inch thick
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 cloves garlic, quartered
1 cup petit syrah red wine
1/3 cup dried red cherries
1/3 cup dried plum, halved
1/3 cup dried apricot, halved
2 cups low salt beef stock base
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 bay leaf
2 tablespoons fresh chives

Heat the oil in a large skillet. Season the veal chops with salt and pepper and add to the skillet together with the garlic and cook over high heat until the chops and garlic brown.

Add the wine, cherries, plums and apricots to the skillet and bring to a boil. Heat until the wine is reduced in half. Add the beef stock, cinnamon, nutmeg and bay leaf and bring to a boil. Reduce the heat to medium, cover and simmer until the veal is tender and the sauce is thickened, about 30 minutes.

Transfer the chops to a warm plate, drizzle with sauce and garnish with chives.

Nutritional Facts:

Serves: 4
Total Calories: 57
Calories from Fat: 0

More Recipes from the The Happy Heart Cookbook Cookbook:
Barbecued Veal
Breaded Veal Cutlets
Veal Scallopine
Veal Cacciatore
Sherried Veal
Petit Sirah-Braised Veal Chops
Veal Marsala
Braised Veal Shoulder
Rolled Veal
Osso Bucco
Wiener Schnitzel