Pan-Seared Veal Chops With Apple-Bourbon Sauce And East T
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Pan-Seared Veal Chops With Apple-Bourbon Sauce And East T
  Veal    Sauces  
Last updated 6/12/2012 12:59:09 AM. Recipe ID 22052. Report a problem with this recipe.
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      Title: Pan-seared veal chops with apple-bourbon sauce and east t
 Categories: 
      Yield: 4 Servings
 
      4    (8-ounce) center-cut veal
           Chops with rib bone
           Attached
           Salt to taste
      3 tb Peanut oil
           Apple-Bourbon Sauce, recipe
           Follows
           East Texas Onion Pudding ,
           Recipe follows
 
  Preheat oven to 375 degrees.
  
  Using a very sharp knife, completely clean rib bone of all meat.
  
  Season chops with salt. Heat oil in a large ovenproof saute pan over
  medium-high heat until small wisps of smoke appear. Carefully place
  chops in pan, with side to be presented down. Cook for about 4
  minutes or until crusty and brown. Turn chops and place pan in
  preheated oven. Cook for 10 to 12 minutes or until chops reach
  desired degree of doneness. Remove pan from oven and place chops on
  warm platter until ready to serve.
  
  Ladle Apple-Bourbon Sauce in the center of each of 4 hot serving
  plates. Place 1 chop on each plate and spoon a portion of East Texas
  Onion Pudding behind the bone. Serve immediately.
  




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Recipe ID 22052 (Apr 03, 2005)

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