Ingredients:
4 5-ozs veal, loin chop 3/4-inch thick
1 to taste salt and pepper
0.33 Cup brandy
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Directions:
Trim chops by removing tail bone and any extra fat.
In a medium-sized saucepan, bring 4 cups of water to a boil over high heat. Reduce heat to medium. Add onions and simmer for 10 minutes. While onions are cooking, wipe mushrooms clean with a damp paper towel and trim off stems level with cap to help mushrooms brown evenly.
Pour onions into colander and refresh under cold running water.
Using a chef?s knife, mince bacon. In a large heavy-gauge skillet, cook minced bacon over medium heat until crisp, stirring occasionally with metal spatula. Using a slotted spoon, transfer bacon to paper towels, reserving fat in the skillet.
Place flour in a shallow baking dish or pie plate. Lightly salt and pepper veal chops, then dredge lightly in flour.
Reheat reserved fat in skillet over medium heat. When fat is hot, but not sizzling, add chops, and brown them evenly, about 2 minutes on each side, turning with spatula.
Gently move chops to side of pan. Add onions to cleared space in the center of the pan and brown evenly on all sides, about 8 to 10 minutes, stirring frequently with a spatula. Turn chops.
Gently move onions to the side of the skillet. Add mushrooms to the center of the pan and brown, stirring frequently, about 8 to 10 minutes.
Transfer chops, onions and mushrooms to a platter. Cover loosely and keep warm by placing near the stove.
Stirring vigorously with a wooden spoon, add the brandy and deglaze the skillet, scraping up any browned bits. Be very careful not to slop any brandy over the side of the pan if using a gas stove as you will set the pan on fire.
Whisk in mustard. Add cream, bacon and salt and pepper to taste, and stir to combine. Cook over medium heat, stirring constantly, until mixture is hot and slightly thickened, about 3 to 5 minutes. Do not boil.
Pour sauce through a strainer or sieve into a gravy boat. Spoon some sauce onto each plate and top with a veal chop and a portion of onions and mushrooms. Serve extra sauce on the side. |
