Recipes & Techniques: Pan-Roasted Veal Chops with Applejack Sauce

Pan-Roasted Veal Chops with Applejack Sauce and Caramelized Onion and Apple Hash Serves 6 INGREDIENTS 6 veal porterhouse chops, 1 1/2 inches thick (14 oz. chops) Salt and freshly ground pepper to taste 1 to 2 tablespoons olive oil 2 tablespoons minced shallots 1 cup applejack (apple brandy) 1 cup veal stock or chicken stock 2 thyme sprigs 1 tablespoon unsalted butter Caramelized Onion and Apple Hash for serving 2000 Argyle, Pinot Noir, Reserve Drink Now through Dec. 2009 Rating: 90 Market Price: $24.00 Tasting Notes: Lovely red fruit aromas rise from the glass of the ruby-colored 2000 Pinot Noir Reserve. This sweet, lush, tangy wine offers loads of cherries, raspberries, and spice flavors in its medium-bodied, well-delineated personality. Its finish is flavorful, structured, and long. Drink it over the next 7 years. 2000 Panther Creek, Pinot Noir, Pinot Noir Youngberg Hill Vineyard Drink Now through Dec. 2009 Rating: 90 Market Price: $35.99 Tasting Notes: Produced from 15 year old vines on a property south of McMinnville, the 2000 Pinot Noir Youngberg Hill Vineyard exhibits attractive rose and candied cherry aromas. This gorgeous wine is lush, sultry, and intense. Its medium-bodied, feminine personality bursts with sweet cherries, raspberries, violets, and currants. Projected maturity: now-2009.  2000 Cristom, Pinot Noir, Louise Vineyard Drink Now through Dec 2010 Rating: 91 Market Price: $44.99 Tasting Notes: From 7 year old vines, the medium to dark ruby-colored 2000 Pinot Noir Louise Vineyard is a deep, layered wine. Its intense, concentrated core of cherries, spices, and plums lingers throughout its wonderfully long finish. Medium-bodied, its soft, velvety texture caresses the taster's mouth. Projected maturity: 2003-2010. For an Oregon winery, 2000 was a boring vintage because we didn't have to face drought, cold, harvest rains, or any other problems we had to try and surmount, said Steve Doerner, Cristom's winemaker. He went on to say that, I was so much in love with the 1999s that I overlooked the 2000s until recently. Now I see this vintage as close as can be to 1999 without reaching that year's peaks. 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. back to top

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