The sauce provides a pleasant sweet-savory foil to the tender chops. Serve with sautéed spinach.
Cooking Light MAY 2005
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.
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