Ingredients
- 4 veal loin chops
- 1 tbsp (15 mL) vegetable oil
- 2 Bartlett or Bosc pears, halved and cored
- 2 tbsp (25 mL) chopped fresh parsley
- Marinade/Sauce:
- 2 dried chipotle chili peppers
- 1/4 cup (50 mL) orange juice
- 1/4 cup (50 mL) dry sherry
- 1/4 cup (50 mL) chicken stock
- 3 cloves garlic, minced
- 1 tbsp (15 mL) minced gingerroot
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) whipping cream
Steps
- In dry skillet, roast peppers over medium-high heat, turning frequently, for about 3 minutes or until pliable. Let cool slightly.
- Using chefs knife, mince peppers finely. Place in large shallow glass dish; add orange juice, sherry, chicken stock, garlic, ginger and salt. Add veal chops and turn to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours.
- In large skillet, heat oil over medium-high heat. Add veal to pan, reserving marinade; cook, turning once, for about 10 minutes or until slightly pink inside. Remove to plate; keep warm.
- Add pears, cut side down, and reserved marinade to pan; cover and cook, turning once, for about 5 minutes or until tender. Add cream; cook for 1 minute. Return chops to skillet and heat through. Sprinkle with parsley.
