Ingredients
3 tablespoons olive oil
4 (1/2 inch thick veal chops (2 1/4 pounds total)
1 cup canned beef broth
1/2 cup dry red wine
1/4 cup red wine vinegar
3 cups pitted Greek Kalamta olives
3 cloves garlic, crushed through a garlic press
2 teaspoons fennel seeds, lightly bruised
Preparation
Heat the olive oil in a large (12-14 inch) cast-iron skillet over medium-high heat for 2 minutes. Add the veal and sear until browned all over, 4 minutes on each side. Meanwhile, stir together the remaining ingredients in a medium glass or stainless-steel bowl until well blended. Transfer the veal to a baking dish (not cast iron) large enough to accomodate the veal in a single layer. Spoon the mixture around and on top of the veal, making sure it’s submersed in the liquid mixture and cover. Bake for 20 to 30 minutes, or until the veal is fork-tender. Serve the veal, topped with the sauce, at once.
