Veal Chops With Sherry And Lemon Marmalade
|Sweet butter||4 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Veal loin chops||4 (1 Inch Thick)|
|Freshly ground black pepper||To Taste|
|Finely chopped onions||1⁄3 Cup (5.33 tbs) (Yellow Colored)|
|Sherry wine||1⁄3 Cup (5.33 tbs) (Medium Dry)|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Lemon marmalade||2 Tablespoon|
|Heavy cream/Creme fraiche||1⁄4 Cup (4 tbs)|
|Watercress||4 (For Garnish)|
Heat the butter and oil in a large skillet until very hot.
Add the veal chops and sear them well on both sides, seasoning to taste with salt and pepper.
Reduce heat and cook until chops are slightly underdone and still juicy.
Remove them from the skillet, cover, and keep warm while making the sauce.
Add the onion to the butter and oil remaining in the skillet and cook, covered, over medium heat until tender, about 15 minutes.
Add the sherry, stock and marmalade to the skillet and bring to a brisk boil, stirring up any browned bits in the skillet.
When the mixture is reduced by one third, whisk in the heavy cream or creme fraiche and simmer for another 5 minutes.
Taste and correct seasoning.
Transfer veal chops to a heated serving platter and spoon some of the sauce over them.
Garnish with watercress