Veal Chuck Chops With Onions Cabbage Apples
The flavors for this scream out fall cooking! One could substitute pork or chicken but this is a great way to demonstrate using inexpensive cuts to make wonderful fall off the bone meals.
Steps
Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
The prep:.
1.
Cut veal chops into 4 equal pieces.
I had to use a cleaver to chop a bone or two.
2.
Lightly season & rub chops with stubbs or rub of your choice.
3.
Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
4.
Peel onion and cut in half.
Slice each half into thin half rings.
5.
Half cabbage , core & slice into thin ribbons like for slaw.
6.
Peel , half , core & slice apples into 1 / 2 moons.
Remove veal from wrap and lightly dust with a good coating of flour shaking off excess.
The build:.
Meat:.
1.
Heat 2 tbs.
Of oil in pan set to med-high - high.
2.
Add veal in 2 batches and sear quickly to get a good golden crust on each side.
3.
Remove veal and set aside.
Aromatics:.
1.
Lower heat to med - med-high.
Add the rest of oil to the same pan.
2.
Toss in onions & cabbage & saute till translucent or just beginning to brown.
3.
Add apples , .
Ingredients
veal chops, seasoning, olive oil, cabbage, yellow onion, apples, garlic, light brown sugar, cider vinegar, chicken stock, oyster sauce, sherry wine, rubbed sage, fennel seed, parsley