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Glazed Veal Chops View Larger

Glazed Veal Chops

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


  • 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


  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.
  5. If desired, serve on a bed of steamed or boiled rice.


In Stock

Roasted Garlic Onion Jam
Roasted Garlic Onion Jam Item: 101306 $7.95


In Stock

Roasted Garlic Mustard
Roasted Garlic Mustard Item: 120801 $6.50