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Categories:Viewed: 21 - Published at: 5 years ago
Ingredients
- 4 loin or rib veal chops (each about 1/3 pound; each about 3/4-inch thick)
- 1 to 2 tablespoons butter
- 4 slices of bacon, chopped
- 3 tablespoons minced shallots
- Juice of 1 lime
- Water
- 1 cup loosely packed chopped fresh herbs such as tarragon, mint, basil and parsley or a combination of your choice
- Salt and freshly ground black pepper
Method
- Trim excess fat from the chops and season them lightly with pepper.
- Melt the 1 tablespoon of the butter in a 12 inch skillet.
- When melted add the bacon and saute for a few minutes or until somewhat crisp.
- If there is not enough fat in the skillet, then add more butter and heat up.
- Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned.
- Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through.
- Remove the chops to a plate.
- Add the shallots to the skillet and saute until cooked through about 2 minutes.
- Add the lime juice, water and deglaze the pan.
- Add the herbs and season to taste with salt and pepper.
- Spoon the sauce over the chops.
