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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Jesaya Jesaya
[email protected]This is a great recipe for a special occasion dinner.
Walker Tracy
[email protected]You won't be disappointed if you try this recipe.
Mutaz Mudther
[email protected]I highly recommend this recipe.
Khadak Shah
[email protected]This dish is a must-try for any veal chop lover.
Spin Back
[email protected]I'm so glad I found this recipe.
Bartsimpison
[email protected]This is one of the best veal chop recipes I've ever tried.
Mitch Stout
[email protected]I can't wait to try this recipe again soon.
Saeed Muhammad
[email protected]This dish is perfect for a special occasion dinner.
Lee Brown
[email protected]I would definitely recommend this recipe to anyone who loves veal chops.
rajababu ray
[email protected]Overall, I thought this recipe was a good starting point, but I would make a few changes next time.
Teggie Padayachee
[email protected]The Cabernet sauce was a bit too sweet for my taste.
Miki xaso
[email protected]I'm not a big fan of veal, but I thought this dish was pretty good.
Jibran Abbasi
[email protected]I would recommend serving this dish with a side of roasted vegetables.
Amir Sohial
[email protected]This recipe is a great way to use up leftover Cabernet Sauvignon.
Alexsiis Camacho
[email protected]I followed the recipe exactly and the veal chops were cooked perfectly.
Esther Dera
[email protected]The veal chops were a bit tough, but the Cabernet sauce was delicious.
Jayden Lancaster
[email protected]This dish was easy to make and the results were impressive. The veal chops were cooked evenly and the Cabernet sauce was rich and savory.
MOISES Garcis
[email protected]I've made this recipe several times and it always turns out great. The veal chops are always tender and the sauce is flavorful.
Sk Shadin Hasan
[email protected]The veal chops were cooked perfectly and the Cabernet sauce was delicious. I will definitely be making this dish again.
Aimal op
[email protected]This veal chop recipe is a keeper! The meat was tender and juicy, and the Cabernet sauce was rich and flavorful. I served it with roasted potatoes and asparagus, and it was a hit with my family.