Veal Chops with Chipotle Pear
This recipe makes 4 servings
Ingredients
Preparation
In dry skillet, roast peppers over medium-high heat, turning frequently, for about 3 minutes or until pliable. Let cool slightly.
Using chef's knife, mince peppers finely. Place in large shallow glass dish; add orange juice, sherry, chicken stock, garlic, ginger and salt. Add veal chops and turn to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours.
In large skillet, heat oil over medium-high heat. Add veal to pan, reserving marinade; cook, turning once, for about 10 minutes or until slightly pink inside. Remove to plate; keep warm.
Add pears, cut side down, and reserved marinade to pan; cover and cook, turning once, for about 5 minutes or until tender. Add cream; cook for 1 minute. Return chops to skillet and heat through. Sprinkle with parsley.
- Keywords : Main Course; Marinating; Refrigerate/Chill; Skillet; Pears; Orange juice; Stock;
Related content
-
Sticky Ribs
Centre-cut ribs, sometimes labelled pork Chinese spareribs, are perfect for appetizers because...
-
Southwestern Chicken
Assorted spices turn a whole chicken into a supper worth waiting for.
-
Hot Mustard Pork Kabobs
Serve with Corn on the Cob and Pepper Rice (see recipe links below).
-
Vegetable Chicken Sandwich
A quick, tasty grilled chicken sandwich layered with in-season zucchini and peppers.
