Marinated Veal Chops

1. 1

   Combine chops, thyme, wine, juice and pepper in a bowl, cover and refrigerate for several hours or overnight.

2. 2

   Drain chops, reserve marinade.

3. 3

   Heat oil in a pan, add chops, cook on both sides until lightly browned and tender, remove from pan and keep warm.

4. 4

   Add reserved marinade, stock cube and sour cream to pan, cook, stirring, until mixture boils.

5. 5

   Serve sauce over chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.