Veal Chops with Apples and Calvados
Trained as a chemist, though my work is all computers. Cooking lets me pretend to I'm in a lab again!
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 0
2 veal chops
2 small apples (Royal Gala)
Sage
Salt and pepper
Calvados
Butter
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 132ºF / 55.6ºC
-
Step 2
Sprinkle salt, pepper, and sage on both sides of the veal chops.
-
Step 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
-
Step 0
Slice the apples into rings (3 rings per apple, not including the ends), removing the core with a corer or paring knife.
-
Step 1
Cook the apples in butter over medium high heat until soften and slightly browned.
-
Step 2
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.
-
Step 3
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.
-
Step 4
Serve by putting the apple rings on top of the veal, then spooning on some of the pan sauce.