BLACKBERRY VEAL CHOPS

Serves 6.

50 ml olive oil
6 1" thick loin veal chops, trimmed
flour, salt and pepper for dredging
2 onions, chopped
2 carrots, shredded
250 ml chicken stock
120 ml dry white wine
60 ml crLme de cassis
 
1. Dredge the chops in a mixture of flour, salt and pepper,
2. Brown them in the oil until nicely done on both sides. Remove and set them aside.
3. Saute the onions and carrots in the pan until they are wilted. Add the wine and bring to a boil, then add stock and bring to simmer.
4. Return the chops to the pan, cover and put in a 160ºC oven for about an hour.
5. Remove the chops to a heated platter, add the Cassis to the stock, correct seasonings.
6. Serve the chops with a napping of the sauce and more on the side to pass.

NOTE: This goes well with steamed rice or fried polenta.

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.