Dec 12 Pan Seared Provimi Veal Chop with Raspberry Sauce

Ingredients

• Raspberry Sauce
  • 1 cup (250 mL) veal stock (or beef stock)
  • 1/3 cup (75 mL) raspberry jelly
  • 1 tsp (5 mL) cornstarch
  • 1/4 cup (60 mL) raspberry vinegar
  • 1/4 cup (60 mL) port wine
  • Salt and pepper to taste
• Veal Chops
  • 4, 10 oz (300 g) veal chops
  • Salt and pepper

Directions

Raspberry Sauce:
In a medium saucepan set over medium heat, bring the veal stock to a simmer. Add raspberry jelly and gently boil for 5 minutes to dissolve the jelly. In a small bowl, mix the cornstarch with the raspberry vinegar until dissolved. Slowly incorporate the cornstarch mixture into the hot veal stock. Add the port wine and simmer until sauce thickens. Add salt and pepper to taste.

Veal Chops:
Preheat oven to 350 F (180 C). Season veal chops lightly with salt and pepper. Heat oil in a skillet set over medium-high heat. Sear chops in the skillet until brown on each side.
Place on a heatproof platter and bake for 15 minutes, or until desired doneness.

To Assemble:
In the centre of each of 4 plates, place 1 veal chop and top with raspberry sauce. Serve immediately

Serves 4

Credit: Manitoba Club executive chef Albertino Costa