The sauce provides a pleasant sweet-savory foil to the tender chops. Serve with sautéed spinach.
1 teaspoon olive oil
1 1/2 pounds veal loin chops (about 2 chops)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced shallots
4 garlic cloves, sliced
1 cup seedless red grapes
1/2 cup pinot grigio or other dry white wine
2 teaspoons fresh marjoram leaves, divided
1 (14-ounce) can less-sodium beef broth
How to Make It
Heat oil in a medium nonstick skillet over medium-high heat. Sprinkle veal with salt and pepper; add to skillet. Cook 8 minutes; turn veal. Cook 7 minutes or until medium-rare or desired degree of doneness. Transfer veal to a platter. Cover with foil; set aside.
Add sliced shallots to pan; sauté 2 minutes or until golden. Add garlic; sauté 1 minute. Add red grapes; cook 4 minutes or until grape skins blister. Stir in wine and 1 teaspoon marjoram; reduce heat, and simmer 2 minutes. Add beef broth to pan; bring to a boil. Cook 10 minutes or until mixture is reduced to 1 1/4 cups. Transfer grape mixture to beaker of an immersion blender; puree until smooth. Stir in remaining 1 teaspoon marjoram.
Remove veal from bones; thinly slice. Serve with sauce.