Veal Chops With Shallots And Pine Nuts
- 16 shallots peeled
- 3 tablespoon olive oil
- 4 ounces pinenuts
- 1 tablespoon butter
- 1 cup chicken stock
- 1 cup beef stock
- 4 center-cut loin veal chops
- 1/4 cup butter
- 3 tablespoons flour
- 1/4 cup white wine
- 1/2 cup oil-packed sun-dried tomatoes
- 1 tablespoon chiffonade of fresh basil
- 1/2 cup butter
Place shallots in small baking pan and coat with oil. Season with salt and pepper and roast at 350 degrees until brown and soft, about 30 minutes. Set aside. Brown pinenuts in a small skillet in the melted butter, shaking frequently. Cover and set aside. Combine chicken and beef stocks in saucepan and boil until reduced to 1/2 cup. Reserve.
Lightly dredge chops in flour. Melt butter in skillet and brown chops on both sides. Transfer to 450 degree oven to finish cooking (about 20 minutes, depending on thickness). Plate chops -- cover to keep warm. Finish sauce.
Deglaze pan with wine, scraping up browned bits. Add dried tomatoes, pine nuts, shallots, and reduced stock and simmer until reduced to syrup consistency, about 10 minutes. Remove from heat and stir in butter, 2 tablespoons at a time, to thicken sauce. Add basil.
Place chops on warmed plates and spoon sauce over veal. Serve with browned polenta, rice, or couscous along with colorful steamed vegetables.
This recipe yields 4 servings.