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Quebec Milk-Fed Veal chops with
honey and dried apricots |
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- 4 milk-fed veal chops, 2.5 cm (1 inch) thick
- 175 ml (3/4 cup) dried apricots
- 250 ml (1 cup) warm water
- 15 ml (1 tablespoon) vegetable oil
- 1 lime
- 125 ml (1/2 cup) dry white wine
- 25 ml (2 tablespoons) honey
- 1 envelope of semi-glaze roast sauce
- 15 ml (1 tablespoon) butter
- 5 ml (1 teaspoon) green peppercorns
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Preparation
- Soak apricots in warm water for 20 minutes. In a large pan, heat oil on medium heat; brown chops for approximately 5 minutes on each side. Put on a plate and keep warm in the oven.
- Squeeze the lime, mix juice with the wine and pour in pan. Cook for 2 to 3 minutes while stirring constantly. Add 175 ml (¾ cup) of water with apricots and honey, incorporate semi-glaze sauce mix. Bring to a boil while whisking constantly.
- Cut the drained apricots in four. Add to the sauce with butter and pepper. Leave to simmer for 3 minutes, stirring from time to time. Coat chops with sauce.
- Can be served with three colour fettuccine
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