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home > recipes > meat > veal chops with honey sauce
from NY, US 4 veal rib chops, 1 inch thick about 8 ounces each. salt and pepper as needed approx. 1/2 stick butter divided 5 whole cloves 2 bay leaves 1 sprig fresh sage 3 anchovy fillets packed in oil 1 1/3 cups dry white wine 1/2 cup chicken broth 1/2 lb seedless green grapes halved lengthwise 1 heaping Tbs honey Salt and pepper chops. In a skillet over medium heat add 2 Tbs butter and add chops and brown on each side ( about 3 minutes per side ). Add cloves, bay leaves, sage, anchovies and cook 3 minutes .Add wine and bring to a boil and cook until most of wine has almost evaporated. Turn chops over and add the chicken broth. Cook 4 minutes. Turn chops again and cook about 4 minutes for medium done. Transfer chops to a serving dish, to keep warm. Strain sauce liquid in mesh strainer and return liquid to pan. Bring to a boil then simmer and add grapes and honey. Add 3 Tbs butter to sauce and season with salt and pepper. Spoon sauce over chops. Yield 4 servings. Source: Newspaper

Veal Chops with Honey Sauce


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keyword: chops
keyword: honey
keyword: sauce
recipes for meat
recipes by butterflydog
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(posted February 23, 2007)

from NY, US

4
veal rib chops, 1 inch thick about 8 ounces each.
salt and pepper as needed
approx. 1/2 stick
butter divided
5 whole cloves
2 bay leaves
1 sprig fresh
sage
3
anchovy fillets packed in oil
1 1/3 cups
dry white wine
1/2 cup
chicken broth
1/2 lb seedless
green grapes halved lengthwise
1 heaping Tbs
honey

Salt and pepper chops. In a skillet over medium heat add 2 Tbs butter and add chops and brown on each side ( about 3 minutes per side ). Add cloves, bay leaves, sage, anchovies and cook 3 minutes .Add
wine and bring to a boil and cook until most of wine has almost evaporated. Turn chops over and add the chicken broth. Cook 4 minutes. Turn chops again and cook about 4 minutes for medium done. Transfer chops to a serving dish, to keep warm. Strain sauce liquid in mesh strainer and return liquid to pan. Bring to a boil then simmer and add grapes and honey. Add 3 Tbs butter to sauce and season with salt and pepper. Spoon sauce over chops. Yield 4 servings.

Source: Newspaper



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