I almost never make veal chops for dinner (a bit expensive), even though it is one of my favorite types of bone in meat. But whenever I see a delicious juicy looking veal chop that I just can’t pass up in the meat aisle, I sometimes just fall to temptation and treat myself once in a blue moon.
This is one of my favorite ways to make a great pan-fried veal chop -it is sweet & savory and Oh so Delish!
If veal chops is out of your daily dinner budget, I also make this recipe with chicken legs or dark chicken cutlets.
Have a great meal tonight!
Veal Chops in Apple Cabbage Slaw
- 1 1/2 teaspoons dried sage
- 1 large clove garlic, minced
- Kosher salt
- Freshly ground black pepper
- 4 (3/4-inch) bone in veal chops (you can also make this with chicken legs)
- 1 large sweet white onion
- 1 large Granny Smith apple, cut in 1/2, cored
- 1 lb. bag of carrot/cabbage slaw mix
- 2 teaspoons olive oil, divided
- 2 tablespoons cider vinegar
- 3/4 cup low-sodium chicken broth or apple juice or water
Combine the sage, garlic, pinch of salt and fresh pepper. Rub this mixture all over the veal chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion..
Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
Heat the remaining teaspoon oil over moderate heat and add the onion, apples and a pinch more of sage. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage & carrot slaw, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the veal chops to the pan burying them in the vegetable mixture. Cover and cook just until the chops are just slightly blush in the center, 5 to 7 minutes longer.
To serve, arrange the warm slaw on individual plates and top with a veal chops and pan juices.