Sauteed Veal Chops with Madeira Sauce

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by: Cooking Bird






If you don't have Madeira, use a slightly sweet or dry sherry or even white wine. Meat glaze or reduced broth will give the sauce a silky consistency and deep flavor, but you can still make a lovely little sauce without it. Makes 4 main-course servings.




ingredients

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serves: 4

4 (10-ounce) veal rib (or loin chops)

Salt

Pepper

3 tablespoons olive oil (or clarified butter)

1 shallot (minced)

1/2 cup Rainwater (or Malmsey Madeira)

1 tablespoon commercial meat glaze (or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water, more broth or water as needed)

2 tablespoons cold butter (cut into slices)

Nutrition Facts
Sauteed Veal Chops with Madeira Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 156

  • Total Fat: 16.2 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 64.8 mg
  • Total Carbs: 2.8 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 1.2 g
  • Protein: 0.8 g
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preparation

1.  Season the chops on both sides with salt and pepper and leave at room temperature for 1 to 2 hours before sautéing.

2.  In a sauté pan just large enough to hold the chops - preferably neither nonstick nor with a dark bottom - heat the oil over medium-high heat until it ripples and barely begins to smoke. Add the chops and saute, turning once, for about 5 minutes on each side, or until an instant-read thermometer inserted through the side into the center reads 130°F or the meat bounces back when pressed with your finger. Transfer the chops to a warmed platter and cover loosely with aluminum foil.

3.  Pour the burned oil out of the pan. If the juices on the bottom have burned, add a tablespoon or two of water to the pan while it is still hot to dissolve them, and then pour out the water and wipe the pan with a paper towel. If the juices are brown and haven't burned, just pour out the fat, add the shallot, and stir with a whisk over medium heat for about 30 seconds, or until fragrant. Add the Madeira, raise the heat to high, stand back, and if you have a gas stove, tilt the pan backward toward the flame. The Madeira should catch fire. Boil down the Madeira until reduced by about half, and certainly until it stops flaming. If you don't have a gas stove or feel unsure about your ability to manage the flame, don't bother igniting the Madeira and just boil off the alcohol. Whisk in the meat glaze and its soaking water until it dissolves. At this point, the sauce should have a lightly syrupy consistency. If it is too thick, add a tablespoon or two of water or broth. If it is too thin, boil it down for a minute. When it has the consistency you like, pour in any juices released by the chops - this may thin the sauce, so you will have to boil it again for a minute - and then whisk in the butter, a slice a time. Season with salt and pepper.

4.  Transfer the chops to warmed plates and spoon the sauce over them.

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