Recipe ingredients and directions:
2 tablespoons butter
1 shallot chopped
3 medium leeks, whites and a little
of the green, chopped
1/2 cup of veal stock/beef broth
2 thick veal chops
Salt and Pepper
2 tbl. canola oil
1 tsp. fresh thyme
Preheat the oven to 450 degrees. Melt 2 tablespoons of butter in
your pan and sweat the shallot and leeks over low heat covered for
approx. 10-12 minutes. Add the veal stock/beef broth and simmer
uncovered for 3-4 minutes, then re-cover and set aside. Meanwhile,
in your oven proof pan, heat canola oil until it’s really hot.
(just before it starts smoking). Season you veal chops with salt
and pepper and cook over med-high heat for approx. 3 minutes until
browned. Flip the chops over and cook for another minute on the
other side, then stick the saute pan into the hot oven for 6-9
minutes depending on how you like your meat done. While the chops
are roasting in the oven, add the thyme to the onions and leeks,
season with salt and pepper and cook over med-high heat to warm
up. Add your side dishes to your plate, spoon half the onion/leek
mixture to each plate, then set the veal chops on top of the mixture
and serve.
Category: Beef Veal Recipes