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Peppered Veal Chops

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Source: The Heritage of French Cooking

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 2

Veal is a delicate meat and the French like it quite white, unlike their Italian neighbors. Ideally, veal must be very young and very tender. Its rather insipid taste requires it to be enhanced with subtle sauces, such as the one in this recipe. In the last few years, veal has been somewhat ignored by consumers wary of intensive breeding techniques in which the animals are given hormones. Nowadays, breeders are more conscious of the importance of quality and are breeding veal in the traditional way ("under the mother"), thus producing an incomparably better meat.

RECIPE INGREDIENTS

For Veal:

2 veal chops, 8 oz each

salt

1 tablespoon peanut oil

For Sauce:

1 tablespoon honey

1 teaspoon freshly ground pepper

3 tablespoons dry white vermouth

1 tablespoon lemon juice

Other necessary recipes:
Creamed Belgian Endives

Peppered Veal Chops Recipe at Cooking.com

DIRECTIONS

FOR VEAL: Wipe the surface moisture off the veal chops. Salt them on both sides. Heat the oil in a 9 1/2 inch nonstick skillet. Cook the chops over low heat for 5 minutes on each side; set aside and keep warm.

FOR SAUCE: Discard the oil from the pan and pour in the honey. Let it caramelize for a few seconds over low heat, and then add the pepper, vermouth and lemon juice. Cook until reduced by half. Add the juice released by the meat and again reduce by half, to make a very thick sauce.

TO SERVE: Remove from the heat and dip the chops in the sauce, covering both sides. Arrange on 2 warm plates and serve at once with Creamed Belgian Endives.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 2

Calories:

515

Fat. Total:

23g

Fiber:

Carbohydrates, Total:

28g

Sodium:

805mg

% Cal. from Fat:

40%

Cholesterol:

198mg

Protein:

48g

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