Wednesday, August 29, 2007

Veal Chops with Peaches and Brandy

Servings 2
Preparation time 10 minutes
Cooking time 30-40 minutes

The chops used in this recipe were about 200g each (7oz). You could make 2 serving out of each chop by butterflying it, giving you 2 chops 2cm (¾ in) thick.

2 Veal Rib or Loin Chops (cut 1½" (4cm) thick)
2 tablespoons butter 30ml
to taste: salt and ground pepper
1/3 teaspoon dried oregano leaves 1.5ml
4 large ripe peaches, peeled, pitted and thick sliced
1/3 cup brandy 80ml or peach brandy
1 cup dairy sour cream 250ml

Melt butter in large skillet.
Add veal chops and cook over low heat, about 15 minutes per side, or until internal temperature reaches 70°C (160°F).
Remove to a platter; season with salt, pepper and oregano.
Keep warm in the oven on an oven proof platter.
Brown peaches in pan drippings over medium heat.
Remove to a warm plate.
Add brandy to pan and cook over medium heat until liquid is reduced by
Reduce heat to low; slowly add sour cream, stirring constantly until thoroughly combined.
Remove warmed veal from the oven and
return the skillet and heat through gently.
Place veal chops on individual plates or on a serving platter.
Spoon sauce over veal and top with browned peaches.

A side dish of fresh greens with your favourite dressing will give a delicious summer meal.

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