Prep 25 mins
Cook 1 hr 30 mins
The buttery and creamy taste of avocado complements the delicate flavor of veal chops in this recipe. It makes a wonderful dinner to serve for special occasions.
- 4 loin veal chops, each cut about 3/4-inch thick
- 2 tablespoons butter
- 1⁄4 lb mushroom, sliced
- 1⁄4 cup minced onion
- 2 tablespoons medium sherry
- 3⁄4 teaspoon salt
- 1 dash hot pepper sauce
- 1 ripe avocado (I prefer the small black Haas avocado)
- 2 teaspoons cornstarch
- 1⁄2 cup heavy cream or 1⁄2 cup whipping cream
- 1 teaspoon chopped fresh dill
- Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
- Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
- Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
- Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill. Serve chops immediately with sauce.
This is totally delicious!! We loved, loved and loved this one. I did have to make this with scallops of veal as I couldn't get loin chops but either way I think this is just a super recipe. It uses ingredients that we love and they all come together beautifully. Then only change I made was to add some crushed garlic to the onions and mushrooms while cooking but that was just our preference. I loved the creamy sauce with veal and topped with avocado it was just heavenly. A definite winner for us TasteTester.
This was really nice. It had nice strong robust flavours and the cjhilli sauce went with i9s so well. I couldn't get veal loin chops, so had to use veal steaks. I bet it would have been even better with the loin chops. Made and reviewed and photographed for the NZ/Aus Recipeswap #22 November 2008