Pan-seared Veal Chops with Apple Cognac Sauce - Serves 8
Ferrari-Carano Food & Wine Pairing Guide
Pan-seared in a combination of peanut and olive oil, these veal chops are rich and flavorful. Tart green apples and fresh thyme are used to bring out the flavors in the veal. The sauce can be prepped 1 day ahead to save time if needed. Serve with onion pudding and a glass of FC Reserve Chardonnay.
01 - Combine 2 cups chicken stock and veal stock. Boil until reduced to 2 cups. Set aside for later.
02 - Heat peanut oil in a heavy large saucepan over medium heat. Add veal shank bone and onion and cook until browned, stirring frequently, about 15 minutes; do not burn. Add mushrooms and stir 1 minute. Stir in 8 Tbsp cognac, scraping up browned bits. Add reduced chicken-veal stock mixture, remaining chicken broth, apples, shallots, thyme and peppercorns and bring to boil, skimming surface foam from surface. Reduce heat and simmer gently for 1 hour to blend flavors.
03 - Strain sauce through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Degrease. If necessary, simmer until reduced to 1-1/4 cup (or 1-1/2 cups). Stir in remaining 4 Tbsp cognac.
(Can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat before continuing.)
04 - Whisk in butter one piece at a time. Add lemon juice. Season with salt. Keep warm in double boiler over gently simmering water.
Ingredients - Sauce
6 cups chicken stock
2 cups veal stock or beef stock ( we prefer homemade stocks)
4 Tbsp peanut oil
2 1-lb veal shank bone, cut into 2-inch sections
2 medium onions, sliced
6 large mushrooms, sliced
12 Tbsp cognac
4 tart green apples, sliced
4 shallots, chopped
2 small bunches fresh thyme
3 tsp cracked black peppercorns
½ cup butter (1 stick), cut into 8 pieces
2 Tbsp fresh lemon juice
8 9-oz center cut veal chops with rib bone attached
3 Tbsp peanut oil
3 Tbsp olive oil
Originally posted in Ferrari-Carano by Rhonda's Kitchen
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