View source for 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 ==
# Preheat the oven to 400°F and season the [[veal]] chops with [[salt]].
# 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.
# Transfer the chops to a shallow ovenproof dish, and roast in the oven for 10 minutes.
# 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.
# Carefully ignite the warm [[brandy]] and pour into the frying pan.
# Once the flames have subsided, add the stock and boil, stirring for 1 minute.
# Add the [[cream]], mix well then continue to cook for 3–4 minutes until the sauce thickens.
# Adjust the seasoning of the sauce then pour over the cooked [[veal]] chops.
# Serve immediately.

[[Category:Brandy Recipes]]
[[Category:Broth Recipes]]
[[Category:Double cream Recipes]]
[[Category:Green peppercorn Recipes]]
[[Category:Malagasy cuisine]]
[[Category:Meat Recipes]]

[[Category:Veal chop Recipes]]