Veal Chops with Apples & Calvados |
| 4 veal loin chops
6 Tbsp sage, fresh, chopped 6 Tbsp rosemary leaves, fresh, chopped salt and pepper 2 Tbsp butter 2 Tbsp olive oil 2 apples 4 Tbsp calvados or applejack 1 1/2 cup chicken or veal broth 4 Tbsp heavy cream 1. Sprinkle the chops on both sides with the sage, rosemary, salt and pepper to taste. 2. Heat the butter and oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and brown chops on each side, then cook very gently until done. 3. Core and pare the apples and cut into thick rings or sections and coat with lemon juice. 4. Remove the chops to a warmed serving platter and keep hot. 5. Add the apple rings to the skillet and cook until golden brown on both sides and only just tender. Do not overcook. 6. Add the Calvados and broth to the skillet and bring to a boil, deglazing the pan. Cook down until reduced by half. 7. Stir in the cream. Add salt and pepper to taste. Add chops and reheat them. |
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