Veal Chop With Potatoes a la Provencal
Rich yet quite simple to make, these veal chops are browned on top of the stove, then finished in the oven, a process which gives them a golden glaze without overcooking the outsides. They are served with onions sauteed with bacon, and fingerling potatoes.
- Veal Stock - 2 cups (alt. 1 can (about 14 ounces) low salt chicken broth)
- Veal Rib - 4, loin chops, cut 1-inch thick
- Salt - 1-1/2 teaspoons, divided
- Freshly ground black pepper - 3/4 teaspoon, divided
- Olive Oil - 1 tablespoon
- Unsalted Butter - 5 tablespoons, divided
- Smoked Bacon - 2 thick slices, diced
- Onion - 1 large, thinly sliced, separated into rings
- Yukon gold or Red potatoes - 2 pounds, small, peeled, steamed or boiled until almost tender
- Parsley - 1/4 cup, chopped
Place veal stock in a medium saucepan; bring to a boil over high heat. Reduce heat; boil gently until mixture is reduced to 1/4 cup, about 15 minutes.
Meanwhile, preheat oven to 400 degrees. Sprinkle both sides of veal chops with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Combine oil and 1 tablespoon of the butter in a large skillet or saute pan; place over medium-high heat. When butter sizzles, add veal chops (in two batches, if necessary) and cook until browned, about 3 minutes per side. Transfer to a shallow baking pan; roast in oven for 15 minutes for medium-rare or until desired doneness.
Pour off fat from skillet. Add bacon; cook 2 minutes over medium heat. Add onion rings; cover and cook 10 minutes or until onions are golden brown and tender, stirring occasionally. Add potatoes; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; cook 8 minutes or until heated through, stirring occasionally.
After stock has reduced to 1/4 cup, add remaining 4 tablespoons butter, 1 tablespoon at a time, whisking over low heat until butter is melted and sauce thickens. Whisk in any juices from veal baking pan.
To serve: Arrange veal chops on four serving plates. Spoon potato and onion mixture around chops; sprinkle with parsley. Spoon sauce over veal and potatoes.