Veal Chuck Chops With Onions, Cabbage & Apples

Recipe by JohnnyOh
READY IN: 1hr 15mins
YIELD: 8 Chops




  • Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
  • The Prep:
  • 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
  • 2. Lightly season & rub chops with Stubbs or rub of your choice.
  • 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
  • 4. Peel onion and cut in half. Slice each half into thin half rings.
  • 5. Half cabbage, core & slice into thin ribbons like for slaw.
  • 6. Peel, half, core & slice apples into 1/2 moons.
  • Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
  • The Build:
  • Meat:
  • 1. Heat 2 Tbs. of oil in pan set to med-high - high.
  • 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
  • 3. Remove veal and set aside.
  • Aromatics:
  • 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
  • 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
  • 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
  • 4. Bring to boil & allow to reduce for about 10 minute.
  • 5. Remove 1/2 of onion mixture and set aside.
  • The Finish:
  • 1. Place veal chops on top of remaining onion mixture.
  • 2. Top with reserved onion mixture.
  • 3. Add enough chicken stock to cover.
  • 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
  • 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
  • 6. Add a bit more stock if over thickened.
  • 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
  • I served this over yellow rice (con pollo).
  • Add some steamed veggies and a nice salad and Dig In!