Prepare to be transported to the rustic kitchens of France with this exquisite Veal Chops and Apples and Calvados recipe that promises to elevate your home cooking from ordinary to extraordinary. Imagine tender, golden-brown veal chops perfectly seared and nestled among caramelized apples, all kissed by the bold, sophisticated flavor of Calvados - a legendary apple brandy that adds a touch of culinary magic to every bite. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this recipe is your ticket to a restaurant-quality experience right in your own kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 veal chops
- 2 apples, sliced
- 1/4 cup Calvados
- 1 onion, sliced
- Salt and pepper to taste
- Butter for cooking
Instructions
- Remove veal chops from refrigerator 30 minutes before cooking to bring them to room temperature, which ensures even cooking.
- Pat veal chops dry with paper towels to remove excess moisture, which helps achieve a perfect golden-brown sear.
- Season both sides of the veal chops generously with salt and freshly ground black pepper.
- Heat a large heavy-bottomed skillet over medium-high heat and add a generous pat of butter.
- Once butter is melted and slightly foaming, carefully place veal chops in the skillet and cook for approximately 4-5 minutes on each side until golden brown and internal temperature reaches 145°F (medium-rare).
- Remove veal chops from skillet and set aside on a warm plate, tented with aluminum foil to rest and retain heat.
- In the same skillet, add sliced onions and sauté until they become translucent and slightly caramelized, about 3-4 minutes.
- Add sliced apples to the skillet and cook for an additional 2-3 minutes until they start to soften and caramelize.
- Carefully add Calvados to the skillet, using caution as it may flame. Allow the alcohol to reduce and create a rich, flavorful sauce.
- Return veal chops to the skillet, spooning the apple and Calvados sauce over the meat to reheat and marry the flavors.
- Plate the veal chops, topping them with the caramelized apples and onions, and drizzle any remaining sauce over the dish.
- Serve immediately, garnishing with fresh herbs like thyme or parsley if desired.
Tips
- Temperature is Key: Always allow veal chops to rest at room temperature before cooking to ensure even heat distribution and a perfectly cooked result.
- Dry for Golden Perfection: Pat your veal chops completely dry before seasoning. Moisture is the enemy of a beautiful golden-brown sear.
- Don't Rush the Caramelization: Take your time when cooking onions and apples. Slow, steady heat develops deep, rich flavors.
- Calvados Safety: When adding the brandy, remove the skillet from direct heat to prevent unexpected flames. Let it reduce gently for the best flavor.
- Meat Resting is Crucial: Always let your veal chops rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Fresh Herbs Make a Difference: A sprinkle of fresh thyme or parsley can brighten the entire dish and add a professional touch.
- Choose the Right Pan: A heavy-bottomed skillet is essential for even heat distribution and creating that perfect golden crust.
Nutrition Facts
Calories: 585kcal
Carbohydrates: 37g
Protein: 30g
Fat: 31g
Saturated Fat: 15g
Cholesterol: 90mg
