Chops 032  Roasted Veal Chops with Lemon & Olives

Servings 2

Ingredients

2 veal rib chops 1½ inches (4cm) thick, frenched
2 lemons
Sea salt & freshly ground black pepper
1 tablespoon olive oil  15ml
1 cup veal or chicken stock 250ml
¼ cup of pitted green olives coarsely chopped

1 tablespoon unsalted butter 15ml

Directions

Preheat oven to 425°F (220°C)

Remove 2 large pieces of zest from 1 lemon and set aside.

Cut a thick slice off the top and bottom of the lemon and expose the flesh.

Stand the fruit upright on a cutting board, cutting from the top down to the bottom, remove both skin and pith.

Holding the fruit over a bowl, cut along either side of each segment to the centre to free form the membranes.

Squeeze the juice firm the spent membranes.

Strain the juice and set the segments aside.

Measure the juice.

You need 2 tablespoons of juice (25ml).

If necessary squeeze the remaining lemon.

Pat the veal chops dry and season with salt and pepper.

In a large frying pan add oil over medium-high heat and brown the chops, about 2 minutes per side.

Transfer the chops to a roasting pan and cook in the oven for another 10-15 minutes until the chops are cooked --- the internal temperature of the veal should read 130-150°F (55-57°C).

Transfer the chops to a plate and let them rest, loosely covered with aluminium foil for 5 minutes.

While the chops are cooking, pour the stock into a frying pan and add the lemon zest.

Bring to a boil by deglazing the pan, scraping up the browned bits until the liquid is reduced to ¼ cup (50ml).

Remove the zest, add the lemon juice and olives, remove the pan from the heat and stir in butter until it melts.

Add the lemon segments.

Serve the chops with the lemon olive sauce spooned over them.

Source : LBCO Food and Drink Holiday 2007