Veal Loin Chops Marsala

When I ran into Veal Loin Chops for half-price at Harris Teeter just the other week, it was clear to me what was in store for dinner. Veal is an awesome meat that is eaten far less in the US than in Europe, probably due to the fact that we have some innate sensibilities that prevent us from slaughtering and eating cute little baby cows with big eyelashes. Or (perhaps more likely) it could have something to do with the fact that the beef industry in America is huge. America is one of the biggest consumers of beef per capita, although recent "health" trends have skewed those numbers towards turkey and chicken. The fact remains, however, that with so much beef cheaply available, veal is bound to take second place -- which is a shame.

Veal brings a certain taste wholly unlike adult beef to the table, a tenderness and milky quality that is arguably unparalleled. It is a taste that is easily overwhelmed, but one that marries extremely well with Marsala wine, a fortified wine from the city of Marsala in Silicy, Italy. Marsala is aged (like Sherry) in soleras. Like sherry, it is a fortified wine with a dry, woody character. In sauces, it reduces to a syrup that blends the sweetness of the grape with an earthy undertone. In short, a perfect match for a creamy cut of young cow.

Marsala Sauce (a la Geek Can Cook)

Ingredients

4 tbs unsalted butter
2 tbs extra virgin olive oil
1 large sweet Spanish or Vidalia onion, diced
1 cup button or crimini mushrooms, thinly sliced
2 cloves garlic, minced
¼ cup fresh herbs (such as marjoram, oregano, thyme, savory, parsley, and basil), chopped
1 cup Dry Marsala Wine
½ cup veal broth
1 tsp white flour
salt and fresh black pepper

Directions

1. Melt butter and olive oil in a saucepan over med-high heat.
2. Add onions, and sautee until just soft, but not brown (about 5 mins.)
3. Add garlic, salt and pepper, and sautee another 2 minutes.
4. Add Marsala and bring to a boil. Reduce heat to low and simmer 20 mins., or until the wine has reduced to a syrupy consistency.
5. Add flour, and sautee 2 mins. to thicken.
6. Add veal broth (or if veal broth is not available, substitute water with 3 tbs Worschestershire sauce mixed in) and bring to a boil.
7. Add herbs and simmer 5 mins.
8. Taste and adjust salt and pepper to taste.