We call this recipe Chuletas de Terneta Guisada, or Stewed Veal Chops. This is where we get into semantics. Some in my family, especially the older crowd, called it Chuletas de Ternera en Caldo, which literally translates as “Veal Chops in Broth.” Now, a broth, to me, is like a thin soup. In this recipe the veal is poached or cooked in beef stock, with the addition of a little Puerto Rican rum. So, I stick by my moniker of Stewed Veal Chops.

Whatever you call it, it makes for a hearty veal dish. Which is another contradiction in terms since veal is considered such a fine meat. You usually see it in veal scaloppine, where the veal is pound thinly before cooking. This is not scaloppine. This is veal loin chops cooked in beef stock. Back on the block, the usual accompaniment to this dish was rice. But you can serve it with any grain of choice or even over pasta. This time we served it with herbed potatoes.  With a  light red wine, such as a Bardolino, Barbera or Beaujolais, it hits the spot. If you’re choice is a white, then a Sauvignon Blanc or Chablis will do. Hell, whatever you want to drink with it is okay. In our clan we don’t stand on formality.

(Stewed Veal Chops)


6-8 loin veal chops (1½ to 2 pounds total weight depending on size of chops)
Salt and ground black pepper to taste
1 teaspoon dried oregano
4 tablespoons butter
1 cup beef broth or stock
2 ounces dark rum
1 tablespoon chopped fresh parsley


  1. Season veal chops with salt, pepper and oregano.
  2.  Heat butter in a large skillet or pan over medium-high heat. Add chops and brown quickly in butter. Add beef stock and rum. Lower heat and simmer slowly for 9-10 minutes, or until desired degree of doneness. Garnish with parsley and serve. If you want to be fancy about it, you can arrange veal on a serving platter, garnish and serve.
    Yield: 4-6 servings