Veal Chops With Avocado

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.

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.