|Recipe from: thehautemeal|
Image credit: Stephanie
Veal Chops with Mint-Cherry Pan Sauce
“The veal chops are tender and juicy, but the mint and cherry sauce is the real star” Stephanie
2 veal blade steaks (1 per person)
1 tbsp olive oil
Kosher salt and fresh ground pepper
1/3 cup red wine
1/3 cup beef stock
1/4 cup cherry preserves
1 tbsp balsamic vinegar
1 tbsp unsalted butter
2 tbsp chopped fresh mint
Take the chops out of the refrigerator about an hour before you plan on cooking them and
prep them: sprinkle both sides generously with salt and pepper and leave the chops out to
come to room temperature.
In a large skillet, heat the oil over medium-high heat.
Add the chops and let them cook undisturbed for 3 to 4 minutes, until nicely browned.
Turn the chops and repeat on the other side.
Work in batches if necessary, but don’t crowd the pan.
When finished, remove the chops from the pan and keep warm.
Add the wine and stock to the pan to deglaze, scraping up the crispy browned bits on the
bottom of the pan.
Bring to a simmer and cook until reduced by half.
Add the preserves and vinegar, and stir until the preserves have melted.
Taste for salt and pepper, then remove from the heat and stir in the mint and butter.
Serve immediately, with a little (or a lot) of the sauce over each chop.
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