Veal Chops with Tomatoes and Fresh Herbs

Veal Chops with Tomatoes and Fresh Herbs
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 3

    tomatoes, peeled and seeded

  • 4

    French shallots

  • 1

    clove of garlic

  • 1 tsp.
    (5 mL)


  • 1 Tbsp.
    (15 mL)

    canola oil

  • 2 Tbsp.
    (30 mL)


  • 1/4 cups
    (60 mL)

    white wine

  • 1/2 tsp.
    (2 mL)

    fresh chopped basil

  • 1/2 tsp.
    (2 mL)

    fresh chopped rosemary

  • 1/2 tsp.
    (2 mL)

    fresh chopped fresh thyme

  • salt and pepper

  • 4

    veal chops

  • 1/2 cup
    (125 mL)



Dice tomatoes. Chop shallots and garlic. Heat butter and oil in a saucepan and allow vegetables and garlic to sweat for 3 to 4 minutes over low heat. Away from the heat, sprinkle with flour and mix well. Add wine, herbs, salt and pepper. Mix and simmer for about 10 minutes.

In another saucepan, heat oil and cook chops. Remove chops from heat, and deglaze with water. Allow water to reduce by half. Add this broth to the sauce and serve.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007