Reviewed: May 2, 2012

This is the second time I've made this dish in less than a month....Need I say more?

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Reviewed: Jan. 25, 2012

I doubled the recipe and had WAY too much liquid. It never boiled down, so I didn't have a sauce - just a pan full of liquid. I was focused on that and didn't time the chops, which got over-done. Next time, I'd only use about 1 3/4 cups broth, plus the wine, for 4 chops. Good flavor, though.

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Vivian

Reviewed: Feb. 3, 2011

Quick, easy and delicious.

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Lois

Cooking Level: Intermediate

Living In: Rochester, Michigan, USA

Reviewed: Jan. 7, 2011

This was by far an incredible dish and easy to make in a short time. I did make changes and take suggestions of others. I dip the chops in flour that I zipped up with salt, pepper, & garlic powder. As I browned the chops ( in a out 3tbl butter & oil) I added scallions, onions, mushrooms, fresh Rosemary, black pepper & dried sage. Added white cooking wine & chicken broth. I also added 3 to 4 cloves of smashed garlic for flavor. Put in the oven at 350 for about 35 minutes in my Dutch oven pan and served with couscous. Amazing dish with gourmet flavors.

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BADERL

Reviewed: Dec. 22, 2010

Delicious! One of my favorites.

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CaptMable

Cooking Level: Intermediate

Reviewed: Nov. 25, 2010

This was unbelievably good! I'd pay a ton at a restaurant for this. Clean, mild, and delicious tasting!!

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ripstied

Reviewed: Oct. 13, 2010

I love veal and this was excellent! My family loved it and will definitely do it again!

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A. Apolskis

Cooking Level: Beginning

Living In: San Diego, California, USA

Reviewed: Sep. 11, 2010

NOT BLAND AT ALL---EXCELLENT-JUST FOLLOW THE RECIPE---WOULD GIVE IT 6 STARS--gnfshn4

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Reviewed: Jun. 23, 2010

I did not enjoy this dish at all. The veal came out very dry and it was bland. The sauce was bland as well.

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Evanique

Reviewed: Jan. 22, 2010

Wasn't sure if this would be a big hit, but it was at our house. It was so delicious! Thought I was at a fancy restaurant eating at a gourmet italian restaurant. We used pretty thick white veal loin chops and the rest of the recipe did not need much tweaking. I added a pinch sage and that was about it. I didn't put garlic in it as I didn't want to compromise the taste with the rosemary and red wine. Let me tell you I'll be inviting all my picky friends to dinner for this fine meal real soon. Thank you for posting it here. Yum Yum!

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