Veal Chops with Sage and Plums, courtesy of http://www.foodandwine.com/recipes/veal-chops-sage-and-plums
Prep Time: 30 minutes
Total Time: 1 hour
- Four 15-ounce bone-in veal rib chops, cut about 1 inch thick
- Kosher salt
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter
- 1/4 cup plus 2 teaspoons extra-virgin olive oil
- 4 sage sprigs plus 1/4 cup sage leaves
- 6 firm plums, quartered
- Pat the veal chops dry with paper towels and let them stand at room temperature for 30 minutes.
- Generously season the chops with salt and pepper. Coat the chops with the flour, tapping off the excess. In each of 2 large skillets, melt 11/2 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat. Add 2 chops to each skillet and cook until golden brown on one side, about 9 minutes. Add 2 sage sprigs to each skillet and turn the chops. Continue cooking, basting occasionally with the sage butter, until the chops are golden brown and an instant-read thermometer inserted in the thickest part registers 125° for medium-rare or 135° for medium, 8 to 10 minutes longer. Transfer the veal chops to a platter and cover loosely with foil to keep warm. Discard the sage sprigs.
- Add the sage leaves to one of the skillets and cook over moderately high heat until crisp, about 2 minutes. Drain on paper towels. Add the plums to the skillet along with the remaining 2 teaspoons of olive oil and season with salt and pepper. Cook, stirring occasionally, until the plums are just softened and lightly caramelized, 3 to 4 minutes. Scrape the plums and any accumulated pan juices over the chops, garnish with the crisp sage leaves and serve.
*Suggested Pairing: Richly textured Soave Classico.
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