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    Pan Roasted Veal Chops


    Source of Recipe


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    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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