2 veal chops, 3/4 inch thick
2 tbsp. butter
2 tbsp. olive oil
2 tbsp. shallots, chopped
1/2 c. beef stock or broth
1/4 c. dry vermouth
1 tbsp. lemon juice
1/2 c. whipping cream
2 tbsp. capers, rinsed
2 tbsp. minced parsley

Preheat oven to 200 degrees. Melt butter with oil. Brown chops 7 minutes each side. Place in oven to warm. Add salt and pepper to taste. Pour 2 tablespoons liquid from skillet. Add shallots. Stir 2 minutes. Add beef stock, vermouth, and lemon juice. Boil until reduced by half. Add cream and capers. Stir until thickened. Add chops and serve with rice.