RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1360
| View Recipe |
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| Recipe Name: |
Pan-Seared Veal Chops with Apple Bourbon Sauce |
| Source: |
, March 1989 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with East Texas Onion Pudding. |
| Comments: |
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Ingredients:
1 Cup stock, veal
1 Pound veal shank bone only, cut in 2-in sections
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Directions:
Combine 1 cup chicken stock with veal stock; boil until reduced to 1 cup.
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add veal shank bone and onion and cook until browned, stirring frequently, about 15 minutes, do not burn. Add mushrooms and stir 1 minute. Stir in 4 tablespoons bourbon, scraping up browned bits. Add reduced chicken/veal stock mixture, remaining 2 cups of chicken stock, apples, shallots, thyme and peppercorns and bring to a boil; skimming foam from the surface. Reduce heat and simmer gently for an hour to blend flavors.
Strain sauce through a fine sieve into a clean saucepan, pressing solids to extract as much liquid as possible. Degrease. If necessary, simmer until reduced to ¾ cup. Stir in remaining 2 Tbls of bourbon, (Can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat before continuing). Whisk in butter, one piece at a time. Add lemon juice. Season with salt. Leep warm in a double boiler over gently simmering water.
Preheat oven to 375 degrees. Pat veal dry. Season with salt and pepper. Heat 3 Tbls oil in heavy, large ovenproof skillet over medium heat. Add chops and cook until golden-brown crust forms, about 5 minutes. Turn chops over. Transfer skillet to oven and cool chops until meat thermometer registers 140 degree for medium-rare, about 10 minutes.
Ladle sauce onto plates. Top with chops and serve. |
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East Texas Onion Pudding
(Add to shopping list) :
1 to taste salt and pepper
1 to taste pepper, cayenne
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Directions:
Heat oil in heavy large skillet over medium low heat. Add onions and cook until golden brown and lightly caramelized, stirring occasionally, about 50 minutes.
Stir in bourbon and garlic and cook until liquid evaporates, stirring occasionally, about 5 minutes. Let stand until cool to touch. Preheat oven to 350 degrees.
Blend cream, eggs, and yolks in large bowl. Mix in onions and lemon juice. Season generously with salt and pepper and lightly with cayenne. (Note, we put no salt in any of our cooking including this dish.)
Pour into 6-cup ceramic baking dish. Sprinkle with cornmeal. Bake until center of pudding is firm, 25 to 30 minutes.
Let stand 10 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
983 |
Total Carbs: |
24.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
296.2 |
Fat: |
61.6 |
Protein: |
69.78 |
| Fiber: |
1.27 |
Sodium: |
986.75 |
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