Veal Chops with Apples and Calvados
Author
David Swenson
Trained as a chemist, though my work is all computers. Cooking lets me pretend to I'm in a lab again!
Prep Time: 00:00
Recipe Time: 01:45
Temperature :
132F / 55.6C
Ingredients
- 2 veal chops
- 2 small apples (Royal Gala)
- Sage
- Salt and pepper
- Calvados
- Butter
Directions
- Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC
- Sprinkle salt, pepper, and sage on both sides of the veal chops.
- Cook for 1 hour 45 minutes for a thin veal chop; 3 hours for a thick (1 inch / 2.5 cm) veal chop.
Finishing Steps
- Slice the apples into rings (3 rings per apple, not including the ends), removing the core with a corer or paring knife.
- Cook the apples in butter over medium high heat until soften and slightly browned.
- In the same pan the was used for the apples, sear the veal for a little under a minute on each side (high heat). Sear fatty edges as well.
- Let the pan cool slightly, and then deglaze with 1.5-3 oz (50-100ml) of Calvados. Add a tablespoon or so of cream to thicken the sauce.
- Serve by putting the apple rings on top of the veal, then spooning on some of the pan sauce.