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.
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