Veal Chops with Red Wine Cherry Sauce
Elegant Veal Chops with a Red Wine Cherry Sauce

Veal Chops with Red Wine Cherry Sauce

Elegant Veal Chops with a Red Wine Cherry Sauce

Elegant Veal Chops with a Red Wine Cherry Sauce

Make an impressive date night dinner at home for Valentine’s Day with elegant Veal Chops with a Red Wine Cherry Sauce. While the chops are resting, make a delicious pan sauce of red wine and cherries to spoon on top. Serve with a fresh arugula salad for a balanced meal.

This recipe was created in partnership with Carla Cardello at Homemade in the Kitchen. Visit our recipes page to find more Veal Chop recipes!

Prep Time:
15 Minutes

Cook Time:
30 Minutes

Total Time:
45 Minutes

Serves:
2

Ingredients

  • 2 bone-in veal rib chops (approximately 12-16 ounces each)
  • 1 teaspoon ground chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil

Red Wine Cherry Pan Sauce

  • 1 tablespoon unsalted butter
  • 1/4 cup diced onion
  • 1 garlic clove, minced
  • 1 cup chopped sweet cherries, fresh or frozen (thawed and drained if frozen)
  • 1/2 cup dry red wine*
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme

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.