PAN ROASTED VEAL CHOPS WITH CABERNET SAUCE
Steps:
- 1.In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight. 2.In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes. 3.In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper. 4.Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.
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TORNADO888
[email protected]Not worth the effort.
Selenas Mom
[email protected]Perfect for a special occasion.
Mona Malik
[email protected]Will definitely make again!
Lilly Jackson
[email protected]Needs more flavor.
Ashe Zerihun
[email protected]Delicious and easy to make.
Brandon Whitaker
[email protected]Amazing!
King George
[email protected]Not bad, but not great either. The veal chops were a bit tough and the sauce was a bit bland. I think I'll try a different recipe next time.
Bappa Khan
[email protected]This recipe was easy to follow and the results were impressive. The veal chops were cooked perfectly and the sauce was delicious. I will definitely be making this again.
ALvis Zone
[email protected]The veal chops were a little dry, but the sauce was very good. I would recommend using a thicker cut of veal chops next time.
Martine Fields
[email protected]This dish was a bit too rich for my taste. The veal chops were good, but the sauce was a little overpowering. I think I would have preferred a lighter sauce, such as a lemon-butter sauce.
Fiazolakh Litaa
[email protected]I've made this recipe several times and it never disappoints. The veal chops are always tender and juicy, and the sauce is amazing. I like to add a little bit of Dijon mustard to the sauce for an extra kick.
Steven Smith
[email protected]This was an absolutely delicious dish! The veal chops were cooked perfectly and the Cabernet sauce was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family.