Veal Chops with Green Peppercorn Sauce

Description

• Serves 4

Ingredients

• 4 veal chops
• salt and black pepper
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp green peppercorns in brine, drained
• 2 tbsp brandy
• 2 fl.oz fresh chicken stock
• 4 fl.oz double cream

Procedures

1. Preheat the oven to 400°F and season the veal chops with salt.
2. Heat the butter and the olive oil in a large frying pan until very hot, then add the veal chops and brown on both sides.
3. Transfer the chops to a shallow ovenproof dish, and roast in the oven for 10 minutes.
4. Meanwhile, add the green peppercorns to the remaining juices in the frying pan and heat over a low heat while you warm the brandy in a separate small saucepan.
5. Carefully ignite the warm brandy and pour into the frying pan.
6. Once the flames have subsided, add the stock and boil, stirring for 1 minute.
7. Add the cream, mix well then continue to cook for 3–4 minutes until the sauce thickens.
8. Adjust the seasoning of the sauce then pour over the cooked veal chops.
9. Serve immediately.