INGREDIENTS: Makes about 4 servings
	1/4 cup/60 ml/2 fl oz verjuice
	1/4 cup/60 ml/2 fl oz white vermouth
	3 tablespoons olive oil
	4 veal chops, cut 3/4 inch/2 cm thick (about 2 lb/1 kg)
	salt and pepper
	2 shallots, finely chopped
	1 cup/250 g/ 1/2 lb shelled lima beans
	1 cup/250 ml/8 fl oz chicken stock
	bunch of savory or thyme

1. To make a marinade: Mix the verjuice, vermouth and two tablespoons of the olive oil in a bowl. Lay the chops on a shallow tray, pour over the marinade and cover tightly. Leave to marinate at room temperature 1 to 2 hours.

2. To cook the beans: Bring a pan of salted water to a boil. Add the beans and simmer, uncovered, until just tender, 5 to 7 minutes. Drain them, refresh with cold water and leave to drain. Nip the end of each bean with your thumbnail and pinch the skins – the meat inside will pop out.

3. To finish: Drain the chops, reserving the marinade and sprinkle both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a large frying pan, add the chops and fry them over fairly high heat until browned, then turn and brown the other side. Allow about 4 minutes each side for lightly cooked veal and 5 minutes if you prefer it well done. Test by poking near the bone with the point of a knife to see the color of the meat. Transfer them to a platter to keep warm. If necessary, fry the chops in two batches.

4. To make a sauce: Discard fat from the pan, add the shallots and sauté until soft, 1 minute. Add the reserved marinade and simmer 1 minute over medium heat, stirring to dissolve the pan juices and reduce the liquid to a glaze. Chop the leaves from 2-3 savory or thyme sprigs and set aside. Add the remaining sprigs, stock, salt and pepper, 1/4 of the lima beans, and any juice that the chops have released to the pan. Simmer this sauce until thickened and somewhat reduced, 3 to 5 minutes. Discard the herb sprigs, pour the sauce into a tall container and purée it with an immersion blender, or use a regular blender. Strain the sauce into a small saucepan and add the remaining beans and the herb leaves. Reheat it, taste and adjust the seasoning. Spoon the sauce and beans onto warm plates and set the chops on top.

Quick Fix
Use frozen limas, boiling them just a few moments before peeling them.

What Wine
To Cook: Verjuice, with its tart fruity taste was the forerunner of lemon juice before citrus fruits were brought to Europe. You can make it at home or buy it from a wine shop or specialty store. A quick substitute is to mix equal amounts of cider vinegar and white wine. For the vermouth, a dry white is best.
To Drink: My suggestion for this dish would be a white wine - perhaps something a little less conventional than chardonnay or sauvignon blanc. A medium dry chenin blanc from France's Loire valley would do nicely. South Africa, Chile and California have large plantings of chenin blanc but so far none rival what France has to offer.

This Recipe of the Month selection comes from Anne Willan's newest release: Anne Willan Cooking With Wine (2001) published by Harry N. Abrams, Inc. in association with COPIA: American Center for Wine, Food, and the Arts.