Pan Seared Veal Chops

Specialities:

Pan Seared Veal Chops with Pepper Corns and Mustard

Serves two people

Ingredients

2 center cut veal chops

2 tbs olive oil

salt and pepper

1 small shallot minced

2 tb green pepper corns

2 tbs pink pepper corns

2 tbs Dijon mustard

¼ cup Marsala wine

¼ cup heavy cream

1 cups demi glace

1 tbs butter

Procedure

Season the chops with salt and pepper. Preheat a large skillet at high heat, add the olive oil, place the chops carefully in the oil and cook them for four to five minutes on each side for medium, remove the chops from the pan and set aside. Using the same pan from the meat, drain most of the oil, add the shallots and pepper corns at medium heat, cook for one minute, add the mustard and the Marsala wine, reduce to half; add demi and cream, let the sauce thicken slightly then add the cold butter, season with salt and pepper to taste, serve over the chops.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's

®Chef Paul Mattison, 2009