• 1 1/2 tbs. unsalted butter
  • 1 1/2 tbs. safflower oil
  • Flour
  • Six 1-inch loin veal chops, trimmed
  • Salt
  • Black Pepper
  • 5 large shallots, chopped
  • 2 small carrots, scraped and coarsely shredded
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 cup frozen blackberries


Preheat oven to 325 degrees F.

Put the butter and oil in a deep skillet or casserole (with a cover) large enough to hold all the chops in one layer. Turn on the heat under it, and while it is slowly heating, flour the chops on both sides and shake off the excess. Sprinkle with salt and pepper. Carefully brown the chops on both sides; do not let the butter burn. Transfer to a platter and set aside.

Put the shallots and carrots in the pan and saute for a couple of minutes, until wilted. Add the wine and let it bubble for a few minutes before adding the stock. When the stock is simmering, put in the chops and baste them before covering the pan.

Bake one hour. Remove the chops to a heated platter and very quickly boil the liquid to reduce it slightly, adding the blackberries in the last few minutes. Correct seasoning if necessary. Spoon the sauce over the chops and pass the extra sauce.

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Submitted 6/13/05.
Source: Lee Bailey's Good Parties
Submitted By: Rick Smith
Veal Chops with Blackberries