Veal Chops with Capers and Cream

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 6

Author: Giangi Townsend

Ingredients

6 ounces veal loin chops 4 6-ounces veal loin chops, about 1 Inch thick
2 tbsps butter 2 Tablespoons butter
2 tbsps olive oil 2 Tablespoons olive oil
2 tbsps shallots 2 Tablespoons shallots
0.5 cup beef stock ½ Cup beef stock
0.5 cup vermouth ½ Cup dry vermouth
1 tbsp lemon juice 1 Tablespoon lemon juice
0.5 cup whipping cream ½ Cup whipping cream
2 tbsps capers 2 Tablespoon capers rinsed and drained
2 tbsps parsley 2 Tablespoon Minced fresh parsley

Instructions

Preheat oven to 200ᵒ.
Pat the veal dry with paper towels. Melt butter with oil in a heavy large skillet over medium heat.
Add the veal, in batches if necessary, do not crowd, and brown on one side about 7 minutes. Turn chop over. Season with salt and pepper. Continue cooking until just springy to touch and pink in the center, about 7 more minutes.
Transfer to cookie sheet, cover and place in the oven, leaving the door ajar.
Pour off all but 2 tablespoons fat in skillet
Add shallots and stir 2 minutes. Add stock, vermouth and lemon juice and boil until reduced by half, scraping up any brown bits
Stir in cream and capers
Simmer until thickened to sauce like consistency. Adjust seasoning
Adjust seasoning. Pour sauce over veal. Sprinkle with parsley and serve.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.