4 loin veal chops, about 1/2 lb. each
Salt and freshly ground pepper
2 tbsp. olive oil
4 whole cloves garlic, peeled
2 bay leaves
1/2 tsp. dried thyme
1 tbsp. red wine vinegar
1/2 c. fresh or canned chicken broth

Sprinkle the chops on both sides with salt and pepper to taste. Heat oil in skillet. Add chops. Brown on both sides, turning once; about 5 minutes each side, over medium heat. Add garlic, bay leaves, thyme. Cook 3 minutes. Pour vinegar around the chops. Turn heat to high. Add broth, cover and cook for about 20 minutes.