Veal Chops with Apples and Calvados

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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