Veal Chops with Apples and Calvados

Title:
Veal Chops with Apples and Calvados

Yield:
4 Servings

Categories:
French,
Veal,
Fruits,
From
cook4u




Ingredients:





     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 chops.


 


 The name for this great dish is :Cotes de veau aux pommes


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini