A splash of orange and sherry make these veal chops extra tender, and with a spicy pear sauce it’s also extra delicious.
ingredients
Marinade/Sauce
Veal Chops
directions
In dry skillet, roast peppers over medium-high heat, turning frequently, for about
3 minutes or until pliable. Let cool slightly.
Using chef’s knife, mince peppers finely.
Place in large shallow glass dish; add orange juice, sherry, chicken stock, garlic, ginger and salt.
Add veal chops to marinade in shallow dish and turn to coat.
Cover and refrigerate for at least 4 hours or for up to 24 hours.
In large skillet, heat oil over medium-high heat.
Add veal to pan, reserving marinade; cook, turning once, for about 10 minutes or until slightly pink inside. Remove to plate; keep warm.
Add pears, cut side down, and reserved marinade to pan; cover and cook, turning once, for about 5 minutes or until tender.
Add cream; cook for 1 minute.
Return chops to skillet and heat through.
Sprinkle with parsley.