Herb crusted chops with a mustard and cream sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | English veal bone in sirloin chops | |
| 2 | Cloves garlic; crushed | |
| 2 | Shallots; finely diced | |
| 1 | tablespoon | Freshly chopped parsley |
| 1 | tablespoon | Freshly chopped sage |
| 2 | ounces | Fresh white breadcrumbs |
| Grated rind and juice of 1/2 lemon | ||
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Olive oil |
| ¼ | pint | White wine |
| 4 | tablespoons | Chicken or beef stock |
| 1 | tablespoon | French coarse ground mustard |
| 4 | tablespoons | Single cream |
Directions
GENERAL
FOR THE SAUCE
1. Preheat the oven to 190øC/375øF/Gas Mark 5. Place the veal chops in a lightly greased baking tray.
2. Mix together the garlic, shallots, parsley and sage with the breadcrumbs, lemon rind and juice. Add seasoning to taste and bind together with the olive oil.
3. Divide the mixture in half and place onto each chop pressing down well.
4. Bake in the preheated oven for 20-25 minutes until the veal is cooked and tender and the topping crisp and golden brown.
5. Meanwhile make the sauce, simmer the white wine and stock together until reduced by almost half, stir in the mustard and cream and keep warm over a low heat. Serve the herb crusted chops on a pool of mustard and cream sauce. Converted by MC_Buster.
NOTES : The crisp herb crust perfectly complements the creamy sauce for a special dinner for 2.
Converted by MM_Buster v2.0l.