 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
|
The buttery and creamy taste of avocado complements the delicate flavor of veal chops in this recipe. It makes a wonderful dinner to serve for special occasions. Ingredients:
4 loin veal chops, each cut about 3/4-inch thick |
2 tablespoons butter |
1/4 lb mushroom, sliced |
1/4 cup minced onion |
2 tablespoons medium sherry |
3/4 teaspoon salt |
1 dash hot pepper sauce |
1 ripe avocado (i prefer the small black haas avocado) |
2 teaspoons cornstarch |
1/2 cup heavy cream or 1/2 cup whipping cream |
1 teaspoon chopped fresh dill |
Directions:
1. Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
2. Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
3. Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
4. Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill. Serve chops immediately with sauce.
|
|