Veal chops with white wine sauce

Ingredients for 2 servings:

• 2 veal chops
• 1 shallot(s)
• 2 garlic cloves
• 4 sage leaves
• 2 sprigs of thyme
• 1 pinch(s) of powdered sugar
• 150 ml dry white wine
• 300 ml veal stock
• olive oil
• Salt and pepper, black, from the mill
• some butter, cold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Bring the veal chops to room temperature. Preheat the oven to 80°C (top/bottom heat). Place a plate on the oven floor and the oven rack on the middle shelf. Peel and dice the shallot and peel and press the garlic cloves. Wash the herbs and pat dry. Heat a little olive oil in a pan and season the chops with salt. Fry the meat over high heat for 2 minutes per side. Cook the chops on the rack for about 45 minutes. Since the thickness of the meat can vary due to the bone, it is a good idea to use a thermometer to determine the internal temperature. Aim for 58 to 60 degrees Celsius (130 to 140 degrees Fahrenheit). Reduce the heat and add the shallot to the pan until translucent. Add the garlic and herbs and cook briefly. Increase the heat to caramelize the powdered sugar. Deglaze with half of the wine, allow it to boil down completely, and repeat the process. Pour in the stock, season with pepper, and loosen any juices. Simmer gently to allow the flavors to infuse into the sauce. Then pour the sauce through a fine sieve into a small saucepan and squeeze out the vegetables. Reduce the sauce and season to taste with salt and more pepper, if desired. Once the meat is cooked, remove the pan from the heat and drizzle with the sauce and butter. Finally, serve the chops with the sauce and the side dishes on plates. Potatoes made from new potatoes make a particularly good side dish. Other potato side dishes are also suitable. An additional vegetable side dish can be chosen or omitted according to personal taste and seasonal availability.