Sunday, January 15, 2012

Veal Chops with Bourbon Cream Sauce

Yum is the best way to describe the blog title for this post. It was one of the best dishes we have had lately and makes me wonder why I don't cook veal more often. My market had veal chops on sale this week which is what made me decide to research veal chop recipes. I stumbled on this recipe and knew I had to try it - veal chops seasoned with rosemary and thyme, pan seared and finished in the oven. While the chops were resting on a plate, a pan sauce was made in the skillet using bourbon, chicken stock and heavy cream. How could you possibly go wrong with that combination? The bourbon mixes beautifully with the cream and the subtle flavor of the veal. Since we have been eating pretty healthy (with the exception of last night), I decided we could splurge on this decadent entree. It was totally worth every calorie!

I served these chops with mashed potatoes and glazed carrots (which have become my new favorite vegetable side).

Veal Chops with Bourbon Cream Sauce
Adapted from the website

4 veal chops, each 8 oz., about 1 inch thick
1/4 cup olive oil, divided
2 teaspoons minced fresh rosemary, divided
1 teaspoon fresh thyme, divided
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup minced shallots
1 garlic clove, thinly sliced
1/4 cup bourbon
1/4 cup chicken broth
1/2 cup heavy cream
1 teaspoon chopped fresh rosemary

Preheat oven to 375 degrees.

Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons of the olive oil. Sprinkle with rosemary, thyme, salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)

In a large, heavy, ovenproof skillet, heat remaining oil over medium-high heat. Add chops; cook until chops are dark brown and seared about 2 minutes per side. Transfer pan to oven and bake until a meat thermometer registers 130 degrees (about 10-15 minutes depending on thickness of the chops). Transfer chops to plate and let rest, without cutting into them, for 10 minutes.

In same pan, add shallots and cook over medium-high heat until softened, about 3 minutes. Add garlic and cook 1 minute. Add bourbon to skillet and cook until reduced to about 2 teaspoons, scraping up any browned bits, about 1 minute. Add chicken broth and any accumulated veal juices; cook until reduced to about 2 tablespoons, about 1 minute. Stir in cream and rosemary and cook just until sauce is slightly thickened.

Serve immediately with chops.

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