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Skillet Veal Chops

List of Ingredients




6 veal chops, 1 to 1 1/2 inches thick, seasoned tih salt and pepper
2 T. olive oil
2-3 sprigs fresh rosemary

Sauce:
3 large shallots, coarsely chopped
3 Granny Smith apples, peeled and coarsely chopped
2 T. olive oil
2 T. butter
1-2 T. brown sugar
1/4 c. port wine
1/2 pound whole fresh cranberries



Recipe



Saute veal chops in oil with rosemary in large skillet. Cook until brown on both sides. Do not overcook. While chops are cooking, make sauce. In olive oil and butter, saute shallots and apples until tender-crisp. Add brown sugar to taste, port wine and cranberries. Cook until cranberries are tender, but not mushy. (Sauce may be made just before chops are cooked and kept warm.) Remove chops to heated platter and pour sauce over the top or serve on the side.