4 loin veal chops (1/2 lb. each)
Salt, pepper to taste
2 tbsp. butter
4 whole cloves garlic, peeled
1 lg. bay leaf
1 tsp. dried thyme
3 tbsp. raspberry vinegar
1/2 c. chicken broth
2 tbsp. chopped fresh chervil or parsley

1. Sprinkle chops on both sides with salt and pepper.

2. Heat butter in heavy skillet and add the chops. Brown on both sides over medium heat, turning once or twice (about 5 minutes on each side).

3. Add garlic, bay leaf and thyme. Cook about 3 minutes. Pour vinegar around the chops. Add the broth. Cover closely and simmer until meat is tender, about 15 minutes.

4. Remove garlic cloves and crush into a paste. Return garlic paste to pan and blend with sauce. Cover closely and cook for five minutes more. Remove the bay leaf. Sprinkle with chervil or parsley and serve.