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LOCATION: Recipes >> Beef Veal >> Veal Chops 03

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Pan Roasted Veal Chops

2 tablespoons butter
1 shallot chopped
3 medium leeks, whites and a little of the green, chopped
1/2 cup 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
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 oven proof pan, heat canola oil until it's really hot. (just
before it starts smoking). Season 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 side dishes
to plate, spoon half the onion/leek mixture to each plate, then
set the veal chops on top of the mixture and serve.


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