Pan-seared veal chops with apple-bourbon sauce and east t
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | (8-ounce) center-cut veal | |
| Chops with rib bone | ||
| Attached | ||
| Salt to taste | ||
| 3 | tablespoons | Peanut oil |
| Apple-Bourbon Sauce, recipe | ||
| Follows | ||
| East Texas Onion Pudding , | ||
| Recipe follows | ||
Directions
Preheat oven to 375 degrees.
Using a very sharp knife, completely clean rib bone of all meat.
Season chops with salt. Heat oil in a large ovenproof saute pan over medium-high heat until small wisps of smoke appear. Carefully place chops in pan, with side to be presented down. Cook for about 4 minutes or until crusty and brown. Turn chops and place pan in preheated oven. Cook for 10 to 12 minutes or until chops reach desired degree of doneness. Remove pan from oven and place chops on warm platter until ready to serve.
Ladle Apple-Bourbon Sauce in the center of each of 4 hot serving plates. Place 1 chop on each plate and spoon a portion of East Texas Onion Pudding behind the bone. Serve immediately.
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