Broiled Veal Chops in Mustard Caper Sauce

Ingredients

  • 4 veal chops, about 1 inch thick
  • kosher salt and black pepper to taste
  • 4 tbs lemon juice
  • 1 tbs olive oil
  • 2 tbs Dijon mustard
  • 6 cloves garlic, minced
  • 1/4 cup vermouth
  • 1/4 cup chicken stock
  • 1 tbs grated lemon peel
  • 2 tbs light soy sauce
  • 1 tbs sugar
  • 1/4 tsp szechuan pepper
  • 3 tbs butter
  • 1 tbs fresh ginger, minced
  • 1 tbs cornstarch, mixed with cold water
  • 2 tbs capers
  • Lightly salt and pepper the veal chops.
  • combine 2 tbs lemon juice, olive oil, 1 tbs mustard and 3 cloves garlic.
  • Rub mixture on chops and set aside.
  • Combine vermouth, stock, lemon peel, soy sauce, sugar Szechuan pepper, remaining 2 tbs lemon juice and 1 tbs of mustard, then set aside.
  • Broil veal chops approximately 5 minutes on each side, allowing centers to remain slightly pink.
  • While veal is cooking, melt 2 tbs butter and saute ginger and remaining cloves minced garlic.
  • Add the vermouth mixture and bring to a boil.
  • Reduce heat and gradually stir in cornstarch mixture and stir until sauce thickens.
  • Remove from heat and stir in remaining 1 tbs butter and capers.
  • Place veal on plates and spoon sauce over.

Print Recipe

No Comments

Leave a reply