Veal isn’t cheap, but it’s soooo good. This wonderful recipe is perfect for a fall Sunday supper.
The recipe states it serves two, but at my house it easily serves four.
Preheat oven to 350 degrees
2 Veal Chops
2 tablespoons olive oil for pan-searing
1 teaspoon each of fresh rosemary, thyme, and oregano
1 chopped clove of garlic
½ cup each of red, orange and yellow peppers
¼ cup white wine
1 tablespoon butter
Salt and pepper for seasoning
For the Sauce:
½ cup good quality balsamic vinegar
¼ cup honey
Salt and pepper to taste
Salt and pepper both sides of the veal chops. Next, rub the chops with the fresh herbs and chopped garlic.
Place a stainless steel sauté pan on high heat and add the olive oil. When the pan is hot, place the veal chops presentation side down. Sear the chops for one minute on each side, then place in the oven. Bake for 6-8 minutes for medium-rare.
Remove chops from pan, and let rest for 5 minutes.
For the Sauce:
Place the balsamic vinegar and honey in a small sauce pan over medium heat and season with salt and pepper. Stir continuously until the mixture becomes thick; 3-4 minutes. Remove from the stove and set aside.
Return the pan that the chops were in to the stove over medium-high heat. Place the peppers in the pan and sauté for 1 minute. Deglaze the pan with the white wine. Add the butter and adjust the seasoning with salt and pepper.
Divide the sautéed peppers between two plates. Place the veal chops on top of the peppers, then drizzle the balsamic sauce over the veal.
Recipe courtesy of Chef Chuck Kerber at Pittsburgh Hot Plate.