Impress your guests with this simple recipe. Easy to cook in the frying pan or on the BBQ !
4 Grain-Fed Chops
Dijon mustard in an amount sufficient to coat the chops and for use in the sauce
4 large shallots, finely chopped
Salt and pepper to taste
Sufficient quantity of butter or oil
125 ml (1/2 cup) white wine
125 ml (1/2 cup) demi-glace sauce
Preheat the oven to 350°F (175°C).
Coat the edges of the grain-fed veal chops with the Dijon mustard. Then roll the edges of the chops in the shallots and season with salt and pepper to taste.
In a skillet, melt the butter over medium-high heat and cook the chops for about 5 minutes on each side. Set aside on a plate.
Place the chops on a wire rack in a drip pan and cook in oven until the internal temperature reaches 150°F (66°C), about 10 minutes. The cooking time may vary depending on the thickness of the chops or the oven.
In the same skillet, heat 30 ml (2 tablespoons) of Dijon mustard. Deglaze with the white wine and add the demi-glace sauce. Simmer, stirring occasionally with a wooden spoon. Season with salt and pepper to taste.
Pour a trickle of sauce onto the serving plates, and arrange the grain-fed veal chops on the sauce. Serve with snow peas and potatoes seasoned with fine herbs.
Serve with a fine herb cauliflower purée and snow peas.
Tips and Tricks
For maximum of flavour, cover the bottom of the plates with a drizzle of sauce before plating the chops.