Ingredients

4 shoulder veal chops (about 3 pounds)
Salt and freshly ground black pepper
Flour, for dredging
Oil, for pan
1 large sweet onion, 1/2 diced and 1/2 chopped
2 carrots, diced
3 celery stalks, diced
1 small bay leaf
1/2 cup red wine
1 1/2 cups beef broth
2 tablespoons unsalted butter

10 ounces fresh mushrooms, sliced
Southern Cheese Grits, recipe follows

Directions

Season the veal chops
with salt and pepper then dredge in flour, patting off excess flour. In a large saute pan
over medium-high heat, add enough oil to coat bottom of the pan. Sear chops until golden
brown, about 5 to 6 minutes per side. Remove from pan and set aside. 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. Add the wine and scrape up the brown bits that cling to the
bottom of the pan with a wooden spoon. When the wine has almost evaporated, add the broth,
bring to a simmer and reduce sauce by half, about 10 minutes. Strain sauce through a fine
mesh sieve into a bowl. Wipe the pan clean with a paper towel. Over medium heat, add the
butter then chopped onion and mushrooms, and cook until tender, about 5 minutes. Season
with salt and pepper, to taste. Add the veal and sauce back to the pan and bring to a
simmer. Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce
thickens slightly. Serve over Southern Cheese
Grits.

Ingredients

Southern Cheese Grits:
2 tablespoons unsalted butter

1 large jalapeno pepper, seeded and chopped
3/4 cup quick cooking grits
3 cups water
3/4 cup shredded Cheddar
Salt and freshly ground black pepper

Directions

In a saucepan over
medium heat, melt 1 tablespoon butter. Add the peppers and saute until softened, about 3
minutes. Add the grits and stir 1 minute. Whisk in 3 cups water, bring to a boil and stir
until thickened, about 5 minutes. Remove from heat, stir in remaining butter and cheese.
Salt and pepper, to taste.

Yield: 4 to 6 servings