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| 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
Ingredients:
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
Instructions:
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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