Veal chop Normande
This hearty, classic Normandy-style veal chops with cream, apples and bacon makes a brilliant autumnal feast.
Ingredients
For the veal chops
- 2 tbsp olive oil
- 2 rose veal chops
- 1 tsp chopped fresh thyme leaves
- 1 garlic clove
- 25ml/1fl oz Madeira
- 15g/½oz unsalted butter
For the garnish
- 25g/1oz unsalted butter
- 1 onion, thinly sliced
- 1 bay leaf
- 2 Braeburn apples, peeled and sliced
- 200g/7oz streaky bacon, diced
- 1 tbsp plain flour
- 300ml/10fl oz cider
- 50ml/2fl oz double cream
- 1 tbsp creme fraiche
- 25ml/1fl oz calvados
- 1 handful fresh parsley, chopped
Method
Preheat the oven to 220C/200C Fan/Gas 7.
To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking.
Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes.
To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley.
To serve, slice the chops and serve with the garnish on the side.