Glazed Veal Chops

When a celebration is in order, serve these luxurious, succulent chops with steamed asparagus and roasted baby potatoes.

ingredients

• 2 tablespoons Stonewall Kitchen Roasted Garlic Onion Jam
• 2 teaspoons Stonewall Kitchen Roasted Garlic Mustard
• 1/2 teaspoon dried tarragon, crushed
• 4 rib or loin veal chops, 1–1/2 inches thick, patted dry
• Olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup dry white wine
• Minced fresh tarragon leaves or parsley, for garnish, optional

directions

1. Preheat oven to 400°.
2. Combine Roasted Garlic Onion Jam with Roasted Garlic Mustard and tarragon in a small bowl.
3. Heat a large skillet over high heat. Lightly brush chops with olive oil and cook for 2 minutes. Season with salt and pepper, turn and season second side. Carefully brush Roasted Garlic & Onion Jam mixture over chops.
4. Transfer pan to oven and bake for 15 minutes. After 8 minutes, pour in wine and continue baking. Remove chops to a heated platter while finishing sauce. On top of the stove, reduce pan juices by half. Pour over veal chops; add tarragon or parsley.
If desired, serve on a bed of steamed or boiled rice.

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Roasted Garlic Onion Jam Item: 101306 $7.95

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Roasted Garlic Mustard Item: 120801 $6.50