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Veal Chops In Casserole

Yield 4 servings


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 4 (1-inch-thick) veal loin chops
  • 3 tablespoons bacon drippings
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 2 tablespoons catsup
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons minced pimiento-stuffed olives
  • 1 clove garlic, minced

How to Make It

  1. Combine first 4 ingredients; dredge chops in flour mixture. Brown on both sides in hot bacon drippings. Drain chops well, and place in a 2 1/2-quart shallow baking dish. Reserve 2 tablespoons pan drippings in skillet; add butter and 1 tablespoon flour, stirring until smooth. Cook until mixture browns, stirring constantly.

  2. Combine remaining ingredients; gradually add to flour mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chops; cover and bake at 375° for 1 hour or until chops are tender. Remove chops to serving platter; spoon sauce over chops.

Oxmoor House Homestyle Recipes