2 tablespoons butter<\/li>\n<\/ul>\n1. Preheat oven to 425\u00ba. Dredge vealchops in seasoned flour, shake off excess, set aside.<\/p>\n
2. In a large saute pan over medium-high heat, melt 2 tablespoon of butter and a splash of olive oil. Add the vealchops, brown on both sides – about 3 to 4 minutes per side. Remove from pan to a baking sheet and place in oven.<\/p>\n
3. Add another splash of olive oil to the pan and toss in the shallots and garlic – stirring until you can smell them. Pour in the wine, add the sage, and with a wooden spoon, scrape up the browned bits stuck to the pan. Turn the heat down to medium-low and let the wine reduce by half. Remove the sage leaves and whisk in the remaining 2 tablespoons of butter.<\/p>\n
4. The chops should be ready in about 8 to 10 minutes depending on their thickness, use your finger to check for doneness or a meat thermometer. Keep a close eye on them – you don’t want to overcook them – medium rare to medium is about right. When they’re done, plate them and drizzle the chops with the pan sauce. Makes 4 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
One of the advantages of living a stone’s throw to some really great butchers is getting fantastic cuts of meat – like the vealchops I bought over the weekend. Dipped in seasoned flour, pan-seared, and finished off in the oven. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[3607,2515,3606],"class_list":["post-19089","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-holiday-dinner","tag-meat","tag-vealchops"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-4XT","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":34967,"url":"https:\/\/willceau.com\/news\/2020\/08\/10\/raspberry-buttermilk-cake\/","url_meta":{"origin":19089,"position":0},"title":"Raspberry Buttermilk Cake","author":"Tina Garceau","date":"August 10, 2020","format":false,"excerpt":"It's been my experience that buttermilk makes everything taste better - pancakes, meat brines, ranch dressing, and this cake. It's easy to throw together, the texture is light, and if you're fresh out of raspberries, you can use strawberries, blueberries, or fresh figs. I highly recommend making two of these\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/08\/RaspButtermilk.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/08\/RaspButtermilk.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/08\/RaspButtermilk.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":17225,"url":"https:\/\/willceau.com\/news\/2014\/09\/08\/chicken-piccata\/","url_meta":{"origin":19089,"position":1},"title":"Chicken Piccata","author":"Tina Garceau","date":"September 8, 2014","format":false,"excerpt":"Chicken Piccata is one of my son's favorite dishes. I made it for him over the weekend to celebrate his entry into high school today!\u00a0I\u00a0usually double the amount of sauce and toss some linguine in it to serve as a side. It's delicious and can be made in less than\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/ChickenPiccata.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/ChickenPiccata.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/ChickenPiccata.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12359,"url":"https:\/\/willceau.com\/news\/2013\/03\/27\/polenta-stuffed-peppers\/","url_meta":{"origin":19089,"position":2},"title":"Polenta Stuffed Peppers","author":"Tina Garceau","date":"March 27, 2013","format":false,"excerpt":"I wanted to do a post on side dishes, and since I made polenta fries a few weeks back -polenta stuffed peppers came to mind. Creamy polenta with corn, cheddar, and a dash of cayenne tucked into red bell peppers and baked. I love a side dish that can be\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":25570,"url":"https:\/\/willceau.com\/news\/2019\/07\/15\/chicken-francese\/","url_meta":{"origin":19089,"position":3},"title":"Chicken Francese","author":"Tina Garceau","date":"July 15, 2019","format":false,"excerpt":"What to make for dinner on a hot summer night that doesn't involve turning on the oven? Grab some chicken cutlets, a couple of lemons, and a box of spaghetti - the basis of a magnificent meal that can be put together in about an hour! 6 - 8 chicken\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/07\/ChickFrancese2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/07\/ChickFrancese2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/07\/ChickFrancese2.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20712,"url":"https:\/\/willceau.com\/news\/2016\/05\/31\/lemon-crumb-loaf\/","url_meta":{"origin":19089,"position":4},"title":"Lemon Crumb Loaf","author":"Tina Garceau","date":"May 31, 2016","format":false,"excerpt":"A lemony loaf with an crumbly topping and fresh fruit. It was the perfect light dessert for our BBQ on Saturday night! And the perfect light breakfast on Sunday. For the topping: \u00bc cup plus 2 tablespoons flour \u00bc cup granulated sugar pinch of salt 2 tablespoons butter, melted For\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/05\/LemonLoaf.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/05\/LemonLoaf.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/05\/LemonLoaf.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":21086,"url":"https:\/\/willceau.com\/news\/2016\/09\/12\/peach-crumb-cake\/","url_meta":{"origin":19089,"position":5},"title":"Peach Crumb Cake","author":"Tina Garceau","date":"September 12, 2016","format":false,"excerpt":"Since the produce vendors still have fresh peaches on their stands, I made one last peach dessert over the weekend. A simple crumb mixture pressed into a cake pan, a layer of peaches, and topped with more crumb mixture. With a scoop of vanilla ice cream - it's divine! Crumb\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/09\/PeachCrumbCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/09\/PeachCrumbCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/09\/PeachCrumbCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/19089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=19089"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/19089\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=19089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=19089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=19089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Food-Header-1\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&ssl=1\")
<\/p>\n![\"Vealchops\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/Vealchops.jpg?resize=640%2C480&ssl=1\")
<\/p>\n