Stuffed Veal Chops W/Cider Sauc

This elegant yet approachable dish features tender veal loin chops stuffed with a fragrant mixture of fresh parsley, chopped apple, and breadcrumbs. The subtle sweetness of the fruit complements the mild flavor of the veal, creating a harmonious bite. Served with a luxurious cider and brandy sauce thickened with cornstarch, it offers a sophisticated dining experience without being overly complex. Perfect for a special weeknight dinner or a small gathering, this recipe brings a touch of international flair to your table. The sauce balances tartness from the vinegar with the warmth of allspice, ensuring every mouthful is flavorful and satisfying.

Cooking Method: Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 2320.5

Description

This elegant yet approachable dish features tender veal loin chops stuffed with a fragrant mixture of fresh parsley, chopped apple, and breadcrumbs. The subtle sweetness of the fruit complements the mild flavor of the veal, creating a harmonious bite. Served with a luxurious cider and brandy sauce thickened with cornstarch, it offers a sophisticated dining experience without being overly complex. Perfect for a special weeknight dinner or a small gathering, this recipe brings a touch of international flair to your table. The sauce balances tartness from the vinegar with the warmth of allspice, ensuring every mouthful is flavorful and satisfying.

Ingredients

4 lean Veal loin chops -- 1-inch thick
(about 6 ounces
Each)
1 cup Soft bread crumbs (about 1-1/2
1 slices Bread)
1/2 cup chopped all-purpose apple
1/4 cup chopped onion (about 1 small)
2 tablespoons chopped fresh parsley
2 tablespoons Apple cider
1/4 teaspoon Salt
1/8 teaspoon Ground allspice
Cider Sauce
CIDER SAUCE
1 cup Apple cider
1/2 cup Apple brandy
2 tablespoons White wine vinegar
1 teaspoon Cornstarch
1 tablespoon Water

Directions

1
Trim excess fat from the veal chops.
2
Cut a deep slit into the side of each chop to create a pocket.
3
In a small bowl, mix the breadcrumbs, chopped apple, onion, parsley, 2 tablespoons of cider, salt, and allspice.
4
Fill each pocket with about 1/3 cup of the stuffing mixture.
5
Heat a 10-inch nonstick skillet over medium-high heat with a light coating of cooking spray.
6
Cook the veal chops for about 7 minutes, turning once, until browned on both sides.
7
Reduce heat to low, cover the skillet, and cook for 20 to 25 minutes until the meat is done.
8
Remove the veal chops to a serving platter and keep warm.
9
In the same skillet, combine 1 cup apple cider, apple brandy, and white wine vinegar.
10
Bring the liquid to a simmer and cook until reduced by half.
11
Mix cornstarch and water in a small cup until smooth.
12
Stir the cornstarch mixture into the simmering sauce.
13
Cook and stir until the sauce thickens, about 1 minute.
14
Pour the sauce over the veal chops and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2320.5kcal

% Daily Value *
Total Fat 34.4g53%
Saturated Fat 10.4g52%
Cholesterol 324.0mg108%
Sodium 6812.1mg284%
Total Carbohydrate 294.2g99%
Dietary Fiber 22.0g88%
Sugars 73.6g
Protein 140.1g281%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a sharp paring knife to carefully cut the pockets without slicing all the way through the chop.

If you prefer a milder sauce, you can substitute half of the apple brandy with extra apple cider or chicken broth.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Ensure the veal reaches an internal temperature of 145F (63C) for safe consumption.

Keywords: veal, chops, cider, brandy, stuffed, apple, parsley, onion, allspice, sauce, bread, crumbs, dinner, main, meat, herbs, reduction, vinegar, cornstarch, pan-fry, comfort

Read it online: https://www.chefs-mate.com/recipe/stuffed-veal-chops-w-cider-sauc/

Chefs Mate

Stuffed Veal Chops W/Cider Sauc

Nutrition Facts