Pan Roasted Veal Chops with Caramelized Onions
Serve with St. Supéry Élu
3 tablespoons vegetable oil
2 large red onions – thinly sliced
¾ cup cabernet sauvignon
1 cup veal or chicken stock
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
Salt and pepper to taste
For the onions:
Heat the oil in a large sauté pan over medium high heat. Add the onions and cook until they are well browned. Raise the heat and add the wine, vinegar and stock. Simmer over low heat until the liquid is almost gone and the onions are very soft. Stir in the butter and season with salt and freshly ground pepper.
For the chops:
4 veal loin chops – about 1”thick
2 tablespoons canola oil
Salt and pepper
Remove the chops from the refrigerator 1 hour before cooking. Season both sides with salt and pepper. Heat the oil in a large ovenproof sauté pan until it shimmers. Add the chops and cook for about 3 minutes or until well browned. Turn the chops over and place the pan into the oven. Roast to desired doneness.
Divide the onion mixture between four warmed plates and top with a veal chop.