Veal Chops with Capers and Cream

0 Preheat oven to 200ᵒ.
1 Pat the veal dry with paper towels. Melt butter with oil in a heavy large skillet over medium heat.
2 Add the veal, in batches if necessary, do not crowd, and brown on one side about 7 minutes. Turn chop over. Season with salt and pepper. Continue cooking until just springy to touch and pink in the center, about 7 more minutes.
3 Transfer to cookie sheet, cover and place in the oven, leaving the door ajar.
4 Pour off all but 2 tablespoons fat in skillet
5 Add shallots and stir 2 minutes. Add stock, vermouth and lemon juice and boil until reduced by half, scraping up any brown bits
6 Stir in cream and capers
7 Simmer until thickened to sauce like consistency. Adjust seasoning
8 Adjust seasoning. Pour sauce over veal. Sprinkle with parsley and serve.