Adventures in Eating: Veal Chops with Garlic Thyme Sauce

I am what you would call a “foodie”. Don’t bother looking it up in Webster’s, because it won’t be there. I can give you a brief def­inition of this word coined by food critics, writers, photographers and chefs: “A foodie is a person who considers food not only vital to his body, but to his soul as well. He not only likes to eat food, but talk about it, write about it and read about it. A foodie is serious, pas­sionate and constantly looking for perfection when it comes to food.”

To others, being a foodie may seem odd, but why shouldn’t we take this most pleasurable part of life seriously? Too many Ameri­cans are satisfied eating packaged, processed or frozen food — standing over their kitchen sink! God must have given us food for a better reason than that!

The dilemma is that so many of us are so pressed for time in our busy lives that we just can’t take time for food. We suppose if we have to prepare it, it will take too long. Wrong! Sauteing a veal chop is as simple as sprinkling it with salt and pepper, setting it in a saute pan with a little bit of butter and white wine, and letting it brown for a few minutes. Veal chops may be expensive, but they are worth it! Add a steamed, sliced potato, doused with butter and parsley, and a fresh spinach salad tossed with feta cheese, sliced mushrooms, bacon and red onion and, voilà! An exquisite dinner pre­pared in less than thirty minutes.

This very elegant and delicious recipe makes four servings. Take the time to enjoy life more. Start tonight! Open a bottle of wine, slice two potatoes, put them in a steamer, mix a fresh spinach salad and saute a few veal chops!

Veal Chops with Garlic Thyme Sauce

4 veal loin chops
2 tbsp butter
1/4 tsp salt
1/4 tsp pepper
1 cup white wine
2 cloves garlic, slivered
4 tsp fresh thyme leaves
1/4 cup whipping cream

Sprinkle veal chops with salt and pepper. Saute in butter until brown on both sides, slightly un­derdone and juicy. Remove from pan and keep warm. Deglaze the pan by adding wine and scraping up brown bits. Add thyme and garlic. Return veal chops to pan, cover and let simmer for 3 min­utes. Add cream to pan and stir un­til hot. Serve immediately.

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