Ingredients:

4 Veal Rib or Loin Chops (cut 1″ (2.5cm) thick)
2 tablespoons butter 30ml
to taste: salt and ground pepper
teaspoon dried marjoram leaves 2ml
4 large ripe peaches, peeled, pitted and thick sliced
1/3 cup peach brandy or brandy 80ml
1 cup dairy sour cream 250ml

Instructions

Melt butter in large frying pan.Add veal chops and cook over medium heat,about 8 minutes per side.
Remove to a platter season with salt,pepper and marjoram.Keep warm.Brown peaches in pan drippings over medium heat.Remove to a warm plate.Add peach brandy to pan and cook over medium heat until liquid is reduced by half. Reduce heat to low; slowly add sour cream, stirring constantly.Return veal to pan and heat through gently.Place veal chops on four individual plates or on a serving platter.Spoon sauce over veal and top with browned peaches.