Veal Chops Annapolis is a dish that I created after reading a book about the Golden Age of Annapolis during the mid 1700's. The Colonial Capital of Annapolis was prospering during the 1750's due to the favorable exchange rate and European demand for Tobacco and other Maryland agricultural products. Due to this influx of capital more of the planters and land owners had more disposal income. Annapolis retailers and merchants imported more and more European goods. Better food, and dining around town became the norm. So it is in this vein that I chose Veal Chops with a Herbs de Provence seasoning as my dish named Veal Chops Annapolis.
Click here for the Veal Chops Annapolis ingredients, pictures of the dish preparation and final meal presentation including wine suggestions.