Bone – In Veal Chop Recipe
port wine sundried tomato, demi – glace reduction
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparing the Veal Chops
- 1
Season the Chops
Pat the bone-in veal chops dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Chops
In a large skillet, heat olive oil over medium-high heat. Add the veal chops to the skillet and sear for about 4-5 minutes on each side until they are browned and have a nice crust. Remove from skillet and set aside.
Making the Sauce
- 3
- 4
Add Sundried Tomatoes and Demi-Glace
Add the chopped sundried tomatoes and demi-glace to the skillet. Stir well to combine and bring to a simmer. Let it cook for about 10-15 minutes until the sauce has reduced and thickened slightly.
- 5
Final Cooking
- 6
Combine and Finish Cooking
Return the seared veal chops to the skillet with the sauce. Spoon some sauce over the chops and cover. Let them simmer in the sauce for an additional 5-10 minutes until they are cooked through and reach an internal temperature of 145°F (63°C).
- 7
Serve
Remove the veal chops from the skillet and plate them. Spoon some of the port wine sundried tomato demi-glace reduction over the top. Serve warm.