![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2010/05/02e53-madeira.jpg?w=200&h=155)
Ingredients:
2 rib veal chops. 1 inch thick
Flour for dredging
Salt and pepper
3 tablespoons olive oil
1 tablespoon fresh (or 1 teaspoon dried) tarragon
2 teaspoons minced fresh (or 1/2 teaspoon dried) thyme
1 tablespoon chopped parsley
1/2 cup minced shallots
2 cloves of garlic mashed
1/2 cup + dry white wine (I have also tried this recipe using Madeira rather than white wine and it was excellent with the flavor of the wine coming through nicely)
2 cups Beef Stock
1 tablespoon of arrowroot disolved in 3 tablespoons dry Madeira wine
1 to 2 tablespoons softened butter cut into bits
2 tablespoons minced fresh chives
1 cup chopped mushrooms (optional)
Directions:
Preheat oven to 400 degrees.
Dredge your chops in the flour and shake off the excess then season with salt and pepper.
In a large skillet, over medium heat, warm the oil until hot then introduce your chops and cook for 4 to 5 minutes on each side or until nice and golden brown.
Sprinkle chops with the tarragon and thyme.
Bake in the oven for 15 minutes or until they are firm but still a little springy to the touch.
Transfer the chops onto a dish and place in a safe location and out of reach of man’s best friend.
Discard all but 1 tablespoon of the fat from the skillet, add the shallots and garlic and cook over medium heat, stirring, for 1 minute.
Add the wine and reduce the liquid by half.
Add the stock and simmer until reduced to 1 1/2 cups.
Bring the liquid to a boil, stir in the arrowroot mixture, then whisk it until the sauce thickens slightly.
Swirl in the butter, a little at a time.
Strain the sauce into a bowl and divide it between two servings.
Top each serving of sauce with a veal chop and sprinkle with chives.
Serving suggestions include braised endives (a favorite), baby red potatoes au four with butter salt and garlic (how can you go wrong) or your favorite vegeatable – green beans should be considered. As for wine, well we can talk about that next time can’t we?