Caramelized Veal Chops with Balsamic Syrup
An easy preparation with an impressive delivery, these veal chops can be regally accompanied with mashed sweet potatoes and green beans tossed in sesame oil and sesame seeds.
Ingredients:
- 1/3 cup balsamic vinegar
- 2 Tbs. soy sauce
- 1/2 cup orange juice
- 1 Tbs. sugar
- 2 tsp. crushed white peppercorns
- 4 veal rib chops, each 6 oz., trimmed of fat
Directions:
In a small saucepan over medium-high heat, combine the vinegar and soy sauce. Bring to a boil and cook until the liquid is reduced to 3 Tbs., about 5 minutes. Remove the pan from the heat, stir in the orange juice and set aside.
In a small bowl, stir together the sugar and peppercorns. Press the sugar mixture onto one side of each veal chop, dividing it evenly.
Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the chops, sugar sides down, and cook until caramelized underneath, about 3 minutes. Using tongs, turn the chops and continue cooking until the meat is just springy when pressed with a finger for medium-rare, 2 to 3 minutes more, or until done to your liking.
Transfer the chops to a warmed platter. Return the pan to medium-high heat. Add the reduced vinegar mixture and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Bring to a boil and cook until the liquid is reduced to 3 Tbs., about 3 minutes.
Streak 4 warmed individual plates with the reduced sauce and top each with a veal chop. Serve hot.
In a small bowl, stir together the sugar and peppercorns. Press the sugar mixture onto one side of each veal chop, dividing it evenly.
Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the chops, sugar sides down, and cook until caramelized underneath, about 3 minutes. Using tongs, turn the chops and continue cooking until the meat is just springy when pressed with a finger for medium-rare, 2 to 3 minutes more, or until done to your liking.
Transfer the chops to a warmed platter. Return the pan to medium-high heat. Add the reduced vinegar mixture and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Bring to a boil and cook until the liquid is reduced to 3 Tbs., about 3 minutes.
Streak 4 warmed individual plates with the reduced sauce and top each with a veal chop. Serve hot.
Adapted from
Williams-Sonoma Lifestyles Series,
Fresh & Light,
by Lane Crowther
(Time-Life Books, 1998).