Saturday, September 15, 2012

Veal Chops with Caper Sauce

I saw this this morning on Essential Pepin. I think that Jacques is a genius.  This looked delicious. I may try it this weekend. 

4 veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick
1 tbl olive oil
1 tbl butter1 teaspoon canola oil1/4 teaspoon salt1/4 teaspoon freshly ground black pepper
SAUCE1/2 cup diced (1/4-inch) red onion2 tablespoons drained capers1 tablespoon minced fresh sage2 teaspoons julienned lemon zest1 tablespoon fresh lemon juice2 tablespoons chopped fresh parsley1/4 teaspoon freshly ground black pepper1/4 teaspoon salt, or to taste2 tablespoons homemade chicken stock or low-salt canned chicken broth2 tbl white wine1 tbl butter

Remove veal chops from refrigerator and bring to room temperature.
Heat a pan over medium high.
Rub the chops with the oil and sprinkle them with the salt and pepper. 

Add 1 tbl butter and olive oil to saute pan and cook the chops 2-3 minutes per side (cook on side too). Remove and let rest, covered, at least 10 minutes (the chops can be kept in the oven for up to 30 minutes). You want the veal to be pink, but not rare.
Add onion to pan and saute. Deglaze with white wine and cook for 1-2 minutes. Add stock, chopped sage, capers, and lemon juice and rind, and cook another minute. Add another 1 tbl of butter to pan, swirling to thicken.
At serving time, place a chop on each of four plates and coat with the sauce.

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