Veal Chops with Tarragon Cream

Directions

Chops

1Dry chops thoroughly with paper towels. Season with salt and pepper.

2Dredge lightly with flour, shaking off excess.

3Heat 2 tablespoons butter with a little oil in heavy 12 inch skillet over medium high heat.

4Add chops 2 to 3 at a time and saute until nicely browned, about 5 minutes per side. Remove. Chops should be medium rare.

Sauce

1Combine first three ingredients and blend well. Set aside.

2If fat in skillet has burned, wipe out pan and add a little more butter and oil.

3Place over medium heat, add onion and garlic and saute until onion is soft and nicely browned, about 5 to 6 minutes; do not burn.

4Season with salt and pepper.

5Add vinegar, tarragon and bay leaf. Bring to simmer and let cook until vinegar is reduced by half.

6Discard tarragon and bay leaf.

7Bring pan juices to simmer over direct heat, add cream mixture and cook until sauce is reduced and heavily coats spoon. Taste and adjust seasoning. Spoon over chops, sprinkle with parsley and serve immediately.