Categories: Beef main dish

Ingredients

• 4 (1 1/2 to 2-inch thick) veal chops (about 3 1/2 lbs.)
• 2 Tbsp. vegetable oil, divided
• 2 garlic cloves, minced
• 2 tsp. paprika
• 1 1/2 tsp. dried thyme
• 1 1/2 tsp. dried oregano
• 3/4 tsp. salt
• 3/4 tsp. ground cumin
• 3/4 tsp. lemon pepper
• 1 tsp. ground black pepper
• 3/4 tsp. ground red pepper
• 1 (14 1/2- oz.) can beef broth
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 1/4 tsp. Worcestershire sauce
• Garnish: whole roasted shallots

Directions

1. Brush chops with 1 Tbsp. oil, and rub with garlic.
2. Stir together paprika and next 7 ingredients in a small bowl. Rub on chops. Cover and chill 1 hour.
3. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Cook chops in hot oil 3 minutes on each side or until browned.
4. Bake at 350 degrees for 20 minutes or until done. Remove chops from skillet, and keep warm, reserving drippings in skillet.
5. Add broth to reserved drippings, stirring to loosen particles; bring to a boil. Boil until reduced to 1 cup (about 10 minutes); skim fat. Stir together cornstarch, water, and Worcestershire sauce. Gradually stir into broth; bring to a boil. Boil, stirring constantly,

6. 1 minute. Serve with chops. Garnish, if desired.

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