Veal chops & apples & calvados
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Veal chops & apples & calvados
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63501. Report a problem with this recipe.
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      Title: Veal chops & apples & calvados
 Categories: France, Beef/veal, Fruits
      Yield: 4 Servings
      4    Veal loin chops
      2 ts Dried sage
           Salt and pepper
      2 tb Butter
      1 tb Corn oil
      2    Apples,golden delicious
      2 tb Calvados or applejack
  1 1/2 c  Chicken broth
      1 ts Cornstarch
      2 ts Water
      2 tb Cream
  1. Sprinkle the chops on both sides with the sage and salt and pepper
  to taste. 2. Heat the butter and oil in a heavy skillet large enough
  to hold the chops in one layer. Add the chops and cook about 10 min.
  on each side. 3. Meanwhile, core the apples and cut into thick rings.
  4. Remove the chops to a warmed serving platter and keep hot. 5. Add
  the apple rings to the skillet and cook until golden brown on both
  sides and only just tender. Do not overcook. Remove and arrange
  around the chops. 6. Add the Calvados and broth to the skillet and
  bring to a boil, scraping the sediment from the bottom of the pan.
  Cook down until reduced by half. 7. Blend the cornstarch with the
  water. Add to the sauce and cook, stirring, until thickened. Stir in
  the cream. Add salt and pepper to taste. Spoon the sauce over the
  The name for this great dish is :Cotes de veau aux pommes

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Recipe ID 63501 (Apr 03, 2005)

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