Veal chops with apple sauce and La Bolée
Prep: 20 minutes
Cooking: 10 to 15 minutes
-30 ml (2 Tbsp) of La Bolée du Minot Rosé Cider
-6 McIntosh apples, peeled, cored and cut into slices
- Juice of 1 lemon
-Pinch of sea salt
-Maple sugar or brown sugar (if desired)
-Pinch of grated nutmeg
-4 chops , thickly sliced
-Freshly ground pepper, salt or steak spice to taste
-30 ml (2 Tbsp) sunflower oil
-45 ml (3 Tbsp) butter
-1 french shallot, thinly sliced
-250 ml (1 cup) of La Bolée du Minot Cider
-5 ml (1 tsp) HP sauce
-15 ml (1 Tbsp) fresh rosemary, thinly chopped
To prepare apple sauce:
Pour cider in a casserole with apple slices and lemon juice. Add a pinch of salt. Bring to boil, cover and remove from heat. Let stand for 10 minutes without uncovering. Whisk apples, add sugar (if desired) and nutmeg. Set aside.
Preheat oven to 180 ºC (350 ºF). Lightly sprinkle rosemary, salt and pepper. Heat oil and butter in a skillet and brown chops 1 minute on each side. Transfer chops into an ovenproof pan and continue to cook about 10 minutes (depending on thickness). Check for desired doneness (meat should be pink inside).
Sauce : in a skillet, cook shallot. Add cider and reduce liquid in half while scraping bottom and edges. Add HP sauce and reduce heat to simmer. Remove from heat, verify seasoning and add chopped rosemary.
Serve chops in a warm platter. Drizzle with sauce.
Serve apple sauce on the side.
Recipe by Richard Bizier
Food styling & Photography by Roch Nadeau