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1
Season the veal chops with salt and pepper then dredge in flour, patting off excess flour.
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2
In a large saute pan over medium-high heat, add enough oil to coat bottom of the pan.
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3
Sear chops until golden brown, about 5 to 6 minutes per side.
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4
Remove from pan and set aside.
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5
In same pan, add more oil to coat bottom of pan and saute the diced onions, carrots, celery, and bay leaf until tender, about 10 minutes.
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6
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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7
When the wine has almost evaporated, add the broth, bring to a simmer and reduce sauce by half, about 10 minutes.
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8
Strain sauce through a fine mesh sieve into a bowl.
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9
Wipe the pan clean with a paper towel.
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10
Over medium heat, add the butter then chopped onion and mushrooms, and cook until tender, about 5 minutes.
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11
Season with salt and pepper, to taste.
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12
Add the veal and sauce back to the pan and bring to a simmer.
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13
Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce thickens slightly.
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14
Serve over Southern Cheese Grits.
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15
In a saucepan over medium heat, melt 1 tablespoon butter.
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16
Add the peppers and saute until softened, about 3 minutes.
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17
Add the grits and stir 1 minute.
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18
Whisk in 3 cups water, bring to a boil and stir until thickened, about 5 minutes.
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19
Remove from heat, stir in remaining butter and cheese.
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20
Salt and pepper, to taste.
