A fragrant, subtle sauce makes Veal Chops with Apple Cream Sauce a delightful dinner party dish. Serve with mashed potatoes and creamed carrots and, to drink, some well-chilled California Chablis.
4 loin veal chops
1 teaspoon salt
1 teaspoon white pepper
4 teaspoon dried sage
3 oz. butter
1 lb. apples, peeled, cored and roughly chopped shallots, finely chopped
½ teaspoon finely grated orange rind
5 fl. oz. dry cider
4 fl. oz. double cream
Place the chops on a working surface and gently rub them with the salt, pepper and sage. Set aside.
In a small frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the apples, shallots and orange rind and cook, stirring occasionally, for 3 to minutes or until the apples have softened slightly and the shallots are soft and translucent but not brown. Add the cider to the pan and bring it to the boil, stirring constantly. Reduce the heat to low and simmer the mixture, stirring occasionally, for 10 minutes.
Meanwhile, in a heavy-based frying-pan large enough to take the chops in one layer, melt the remaining butter over moderate heat. When the foam subsides, add the veal chops and cook them for 3 to 5 minutes on each side or until they are lightly and evenly browned. Remove the pan from the heat.
Pour the apple and cider mixture over the veal chops and stir well to mix. Re-turn the frying-pan to low heat, cover and simmer the mixture for 20 to 25 minutes or until the chops are tender when pierced with the point of a sharp knife. Using a slotted spoon, transfer the chops to a warmed serving dish. Set aside and keep warm while you finish off making the sauce.
Add the cream to the frying-pan and stir well to mix. Cook the mixture, stirring constantly, for 2 to 3 minutes or until the sauce is hot but not boiling. Remove the pan from the heat and pour the sauce over the chops. Serve at once.