A splash of orange and sherry make these veal chops extra tender, and with a spicy pear sauce it's also extra delicious.
Directions for: Veal Chops with Chipotle Pear Sauce
Ingredients
Marinade/Sauce2 dried chipotle chili pepper
cup orange, juice
cup dry sherry
cup chicken stock
3 cloves garlic, minced
1 Tbsp minced ginger, root
tsp salt
Veal Chops4 veal, loin, chops
1 Tbsp vegetable oil
2 Bartlett or Bosc pear, halved, and, cored
2 Tbsp chopped fresh parsley
cup whipping cream
Directions
Marinade/Sauce1. in dry skillet, roast peppers over medium-high heat, turning frequently, for about 3 minutes or until pliable. Let cool slightly.
2. Using chef's knife, mince peppers finely.
3. Place in large shallow glass dish; add orange juice, sherry, chicken stock, garlic, ginger and salt.
Veal Chops1. Add veal chops to marinade in shallow dish and turn to coat.
2. Cover and refrigerate for at least 4 hours or for up to 24 hours.
3. in large skillet, heat oil over medium-high heat.
4. Add veal to pan, reserving marinade; cook, turning once, for about 10 minutes or until slightly pink inside. Remove to plate; keep warm.
5. Add pears, cut side down, and reserved marinade to pan; cover and cook, turning once, for about 5 minutes or until tender.
6. Add cream; cook for 1 minute.
7. Return chops to skillet and heat through.
8. Sprinkle with parsley.
See more: Summer, Dinner, Fruit, Main, Beef, Hot and Spicy, Fall, North American, Broil