Pan-Roasted Veal Chops with Cabernet Sauce

In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.

In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.

In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.

将烤箱预热至325°。在大煎锅中，将剩余的2汤匙橄榄油加热到闪烁。从腌料中取出小牛肉碎；丢弃百里香，刮掉大蒜。用盐和胡椒粉调味排骨，然后加入煎锅。用高火煮至浓褐色，每侧约3分钟。将煎锅转移到烤箱中，烘烤大约10分钟，一半转弯；小牛肉应该只是粉红色的中心。将排骨转移到盘子上，然后将酱汁倒在上面。与土豆泥一起食用。