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

1. Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC
2. Sprinkle salt, pepper, and sage on both sides of the veal chops.
3. 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

1. Slice the apples into rings (3 rings per apple, not including the ends), removing the core with a corer or paring knife.
2. Cook the apples in butter over medium high heat until soften and slightly browned.
3. 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.
4. 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.
5. Serve by putting the apple rings on top of the veal, then spooning on some of the pan sauce.