Veal Chops with Apples and Calvados

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Trained as a chemist, though my work is all computers. Cooking lets me pretend to I'm in a lab again!

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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.

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132 F / 55.6 C Recipe Temp
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