Veal Chops with Peaches and Brandy
From martinf1 16 years ago
- 30 minutes to make
- Serves 4
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.
Ingredients
- 2 veal Rib or Loin Chops (cut 1½" (4cm) thick) shopping list
- 2 tablespoons butter 30ml shopping list
- to taste: salt and ground pepper shopping list
- 1/3 teaspoon dried oregano leaves 1.5ml shopping list
- 4 large ripe peaches, peeled, pitted and thick sliced shopping list
- 1/3 cup brandy 80ml or peach brandy shopping list
- 1 cup dairy sour cream 250ml shopping list
How to make it
- 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
- half.
- 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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