Veal chops & apples & calvados
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63501. Report a problem with this recipe.
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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