Ingredients for Veal Chuck Chops With Onions Cabbage Apples
- 1 lb veal chuck chops
- Seasoning
- Olive Oil
- 1 medium head of cabbage
- Yellow Onion
- 2 medium apples
- 2 cloves minced garlic
- Light Brown Sugar
- Cider Vinegar
- 1 ½ cups chicken stock
- 1 tbsp oyster sauce
- Sherry Wine
- Rubbed Sage
- Fennel Seed
- Parsley
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How to Make Veal Chuck Chops With Onions Cabbage Apples
- Use a 10x3 inch straight-sided sauté pan or similar with a tight-fitting cover.
- **Prep the Veal:** Cut veal chops into 4 equal pieces (approximately 1 inch thick). Use a cleaver if necessary to chop through any bones. Lightly season and rub chops with 1 tablespoon of your favorite dry rub or seasoning blend. Wrap chops in wax paper and set aside to marinate for 30 minutes.
- **Prep the Vegetables and Apples:** Peel and halve 1 large onion. Slice each half into thin half-rings. Halve 1 medium head of cabbage, remove the core, and slice into thin ribbons. Peel, halve, core, and slice 2 medium apples into ½-inch moons.
- **Sear the Veal:** Remove veal from the wrap and lightly dust with 2 tablespoons of all-purpose flour, shaking off any excess. Heat 2 tablespoons of vegetable oil in the pan over medium-high heat. Add veal in 2 batches and sear quickly to get a good golden crust on each side (about 2-3 minutes per side). Remove veal and set aside.
- **Sauté the Aromatics:** Lower heat to medium-medium high. Add 1 tablespoon of vegetable oil to the same pan. Add the onions and cabbage and sauté until translucent or just beginning to brown (about 5-7 minutes).
- **Build the Braise:** Add apples, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 2 cloves minced garlic, 1 teaspoon dried sage, ½ teaspoon fennel seeds, 2 tablespoons dry sherry, 1 tablespoon oyster sauce, and 1 cup chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
- **Assemble and Braise:** Remove ½ of the onion mixture and set aside. Place veal chops on top of the remaining onion mixture in the pan. Top with the reserved onion mixture. Add enough chicken stock to almost cover the veal. Bring to a boil, reduce heat to low, cover, and simmer for 30-45 minutes, or until the veal is fall-apart tender.
- **Thicken and Finish:** Remove the cover and simmer for 10 minutes to thicken the sauce. Add more chicken stock if the sauce is too thick. Season with salt and pepper to taste. Stir in ¼ cup chopped fresh parsley or chives.
- **Serve:** Serve the veal chops over yellow rice (recipe not included). Accompany with steamed vegetables and a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
113g
Fat
53g
Carbs
13g
