Veal Chops In Casserole

Recipe from

Oxmoor House


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


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.

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.