Apple Sage Veal Chop
Serving Size: 4
Veal Chop Ingredients:
(4) 14oz. Bone-In Veal Chops
Salt & Pepper
Instructions:
Season each veal chop with salt and pepper.
Sear each side for 3 minutes at medium-high heat in a cast iron pan.
Transfer to a baking dish and bake at 350 degrees until the desired internal temperature is reached.
Apple Sage Sauce Ingredients:
3 Apples
1/2 Cup Butter
1/2 Cup Chopped Sage
2 Cups Brown Sugar
1/2 Bottle Bourbon
1/2 Cup Shallots
3 Cups Beef Stock
1/2 Cup Roux
Instructions:
Peel the apples and shallots, then dice.
In a small pot, melt butter and add in diced apples and shallots.
Cook until shallots are translucent.
Deglaze the pan with bourbon, allowing the alcohol to cook off.
Add in brown sugar and sage & simmer for five minutes.
Add in beef stock and bring to a boil.
Slowly add roux while stirring.
Let simmer for five minutes and pour over veal chops.
Serve and enjoy!
Tip: Pairs well with whipped potatoes and any vegetable of your choice.
A signature recipe from Head Chef Ian Reffner at Meating Street Seafood & Steakhouse, located at 10553 SW Meeting St., Port St. Lucie. An environment where you can find both fine dining or late night fun & entertainment. Try this recipe at home and let us know how it goes!
