| Ingredients:
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¼ cup Vegetable Oil
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4 pieces 1” Thick Cut Frenched Veal Rib Chop
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3 T Butter
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2 T Caper Berries
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¼ cup Brandy
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1 cup Demi Glace
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2 T Fresh parsley, finely chopped
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Instructions:
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Heat enough oil in a sauté pan to assure the chops will not stick.
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Season the chops with salt and pepper and add to the heated pan.
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Sauté the chops 8 to 10 minutes, turning once.
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Remove to service platter to rest for 5 minutes prior to serving.
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Pour off excess oil from the pan, add butter and capers.
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Add brandy, reduce liquid by half, add demi-glace and half of parsley.
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Pour sauce over chops and sprinkle with the rest of the parsley.
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SERVES: 4 |