Pan-Roasted Veal Chops with Applejack Sauce and Caramelized Onion and Apple Hash

Serves 6

INGREDIENTS

DIRECTIONS

1. Preheat the oven to 425°F. Season the veal chops with salt and pepper.

2. In a large skillet or sauté pan, heat 1 tablespoon of oil over medium-high heat. Sear the veal chops, 3 at a time, for about 3 minutes on each side, or until nicely browned. Add 1 tablespoon more oil if necessary. Transfer to a shallow baking pan.

3. Bake for about 10 minutes, or until an instant-read thermometer inserted in the thickest part of a chop registers 155°F. Transfer the chops to a plate and let rest for 5 minutes.

4. Meanwhile, pour off all but 1 tablespoon of the fat from the skillet. Place the skillet over medium heat, add the shallots, and sauté for 1 to 2 minutes, or until they start to soften. Add the applejack, increase the heat to medium-high, and bring to a boil. Cook for 2 to 3 minutes, or until reduced to about 2 tablespoons.

5. Add the stock and thyme. Bring to a boil and cook for about 5 minutes, or until reduced by half. Season to taste with salt and pepper. Whisk in the butter to finish the sauce.

6. To serve, place about 1/4 cup of the onion and apple hash in the center of each plate. Top with a veal chop and a drizzle of sauce.

Caramelized Onion and Apple Hash

INGREDIENTS

2 tablespoons olive oil

2 white onions, thinly sliced

Salt to taste

3 thyme sprigs

2 Granny Smith or other tart green apples, peeled, cored, and cut into 1/2-inch dice

1 tablespoon sugar

DIRECTIONS

1. In a large skillet, heat the oil over medium heat. Add the onions and stir to coat with oil. Season with salt, add the thyme, and cook, uncovered, stirring occasionally, for 15 to 20 minutes, or until the onions are tender and lightly golden.

2. Add the apples, cover the pan, and simmer, stirring occasionally, for about 10 minutes, or until the apples are almost tender. Uncover and sprinkle with the sugar. Cook 5 minutes longer, or until the apples and onions are tender. Season to taste with salt. Serve warm.

Veal Stock

INGREDIENTS

1 pound meaty veal bones

2 tablespoons canola oil

1 yellow onion, coarsely chopped

3 carrots, peeled and cut into large chunks

3 stalks celery, coarsely chopped

1 sprig each thyme, marjoram, and tarragon

1 tablespoon peppercorns

2 bay leaves

10 cups water

DIRECTIONS

1. Rinse the veal bones under cold water.

2. In a large stockpot, heat the oil over low heat and cook the onion, carrots, and celery for about 5 minutes, stirring occasionally, or until softened but not colored. Stir in the herb sprigs, peppercorns, and bay leaves.

3. Add the bones and water to the pot. Bring to a boil over medium heat and skim any foam that rises to the surface. Reduce the heat to low and simmer gently, uncovered, for 2 to 3 hours, or until flavorful.

4. Strain the stock through a fine-mesh sieve into a large bowl. Discard the bones and vegetables. Set the bowl in a larger bowl or a sink filled with ice water to cool. When cool, cover and refrigerate until chilled. Remove the layer of congealed fat from the surface. Transfer to covered containers and refrigerate for up to 3 days or freeze for up to 3 months.