Veal Chops With Sorrel Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon vegetable oil
- 2tablespoons unsalted butter
- 4veal chops
- 1pound sorrel leaves, washed and chopped
- ½cup dry white wine
- 1cup heavy cream
- Coarse salt and freshly ground pepper to taste
- Shredded sorrel leaves for garnish
Preparation
- Step 1
Combine the vegetable oil and a tablespoon of the butter in a large frying pan. Saute the chops on both sides until they are browned and pink in the middle. Transfer to a serving dish and keep warm.
- Step 2
Pour off the fat from the frying pan. Add the chopped sorrel leaves and cook for a couple of minutes. Add the wine and cook over high heat for three minutes or until you have a thick puree. Add the cream and remaining butter. Season to taste with salt and pepper.
- Step 3
Put the veal chops on four heated plates. Spoon the sauce next to them and sprinkle it with the shredded sorrel leaves.
Private Notes
Comments
We made half a recipe for two veal chops and had leftovers. You can make six to eight chops with this amount of sauce.
A pound of sorrel is hard to buy. We grow it so there was no problem.