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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.


Veal Chops with Wine Reduction

Bill Cooper

Serves 4

  • 3 Tbsp. + 1 Tbsp. olive oil

  • 2 large carrots, chopped

  • 3 ribs celery, chopped

  • 1 medium onion, chopped

  • 1/3 c. catsup

  • 3 Tbsp. whole black peppercorns

  • 1 1⁄2 tsp. rosemary

  • grated zest of 1 lemon

  • 2 bay leaves

  • 1 750-ml. bottle of dry red wine

  • 1 can (14.5 oz.) chicken broth

  • 1 can (14.5 oz.) beef broth

  • 4 veal chops, about 1” thick

Heat 3 Tbsp. olive oil in a large, heavy skillet or sauteuse. Add carrots, celery, and onions; sauté about 10 minutes or until browned. Add catsup; stir to coat. Add peppercorns, rosemary, lemon zest and bay leaves; stir about 1 minute to mix in. Add wine and boil about 15 minutes until thick. Add both broths and bring to boil. Reduce heat; simmer about 20 minutes until liquid is thickened to sauce consistency and about 3⁄4 cup. Strain sauce; season with salt and pepper. In a clean skillet, heat 1 tbsp. olive oil. Season veal chops desired doneness, about 4-5 minutes per side. Transfer to plates. Spoon sauce over and serve.

Accompany with Cooper-Garrod Test Pilot F-86