A “wow” entrée ready in less than 20 min! veal chops in reduced balsamic

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Veal chops in reduced balsamic

It is so nice when you’re running out of time to cook dinner and find something in your freezer that turns out to be a great inspiration. All of a sudden your normal and plain meal becomes a fancy dinner. Better yet, you have it ready in less than 20 minutes! And hardly any mess in the kitchen.

It is summer, we tend to eat less on a hot day like today. I just added a salad (arugula and cherry tomatoes) to the veal chops. It was plenty and sooo tasty! The chops were tender, had a beautiful caramelized color and the reduced balsamic brought a sweet and tangy flavor to it.
It is a simple recipe that can turn into a beautiful entrée for a sophisticated dinner.

Veal chops in reduced balsamic

1/3 cup balsamic vinegar
2 tbs soy sauce
1 tbs sugar
2 tsp crushed peppercorns
1/3 cup beef stock
4 veal rib chops, trimmed of fat

In a small saucepan over medium-high heat, combine the balsamic and soy sauce. Bring to a boil and cook until the liquid is reduced to 3 tbs about 5 minutes. Remove the pan from the heat, stir in the beef stock and set aside.

In a small bowl, stir together the sugar and peppercorns. Press the sugar mixture onto one side of each veal chop.
Heat a large nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Add the chops, sugar sides down, and cook until caramelized underneath, about 3 minutes. Turn the chops and continue cooking until the meat is just springy when pressed with a finger for medium-rare, 2 to 3 minutes more, or until done to your liking.

Transfer the chops to a warmed platter. Return the pan to medium-high heat. Add the reduced vinegar mixture and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Bring to a boil and cook until the liquid is reduced to 3 tbs about 3 minutes.

Streak 4 warmed individual plates with the reduced sauce and arrange each with a veal chop.

Enjoy and thanks for stopping by!

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