Yield: 4 servings
|4||Veal loin chops|
|2 teaspoons||Dried sage|
|Salt and pepper|
|1 tablespoon||Corn oil|
|2 tablespoons||Calvados or applejack|
|1½ cup||Chicken broth|
1. Sprinkle the chops on both sides with the sage and salt and pepper to taste. 2. Heat the butter and oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook about 10 min.
on each side. 3. Meanwhile, core the apples and cut into thick rings.
4. Remove the chops to a warmed serving platter and keep hot. 5. Add the apple rings to the skillet and cook until golden brown on both sides and only just tender. Do not overcook. Remove and arrange around the chops. 6. Add the Calvados and broth to the skillet and bring to a boil, scraping the sediment from the bottom of the pan.
Cook down until reduced by half. 7. Blend the cornstarch with the water. Add to the sauce and cook, stirring, until thickened. Stir in the cream. Add salt and pepper to taste. Spoon the sauce over the chops.
The name for this great dish is :Cotes de veau aux pommes