I got this recipe from a 1986 House Beautiful magazine article called “Easy Does It” and used it for catering private dinners. Twenty years ago a veal loin chop, which looks like a baby t-bone, was quite the extravagance; nowadays it is a standard in the butcher counter case. This sauce is close to divine and is good with other types of pan-sautéed beef steaks as well. Serve with a Quick Caesar Salad.
Cooking Method: Stovetop
Cook Time: 15 to 20 minutes
Olive oil cooking spray
4 veal loin chops, about 1 inch thick
Quick Caesar Salad
2 cloves garlic, pressed
Salt and freshly ground black pepper, to taste
Juice of 1 lemon
1/4 cup olive oil
2 to 4 chopped anchovy fillets, optional
2 to 3 heads of romaine hearts, washed, dried, and torn into pieces
1/3 cup grated Parmesan cheese
3 medium shallots, minced
1/4 cup balsamic vinegar
2 tablespoons dry red wine
2 tablespoons water
2 tablespoons Pickapeppa sauce
2 tablespoons unsalted butter
2 tablespoons sour cream
1 1/2 tablespoons Dijon mustard
Spray a large heavy skillet with the olive oil cooking spray and heat over medium heat. Add the chops and cook 7 to 10 minutes per side, until nicely browned, turning once. Cook until still pink on the inside and interior juices run clear. Do not rush.
Meanwhile make the salad. In the bottom of a medium salad bowl, mash the garlic with the salt and pepper. Whisk in lemon juice and oil. Add anchovies if desired. Add the lettuce to the bowl and toss to coat. Sprinkle with Parmesan cheese and toss again. Set aside.
Remove the chops from the skillet with tongs and place on a plate; cover with foil to keep warm while making the sauce. Add the shallots, vinegar, wine, and water; bring to a boil to deglaze the pan, 2 minutes. Reduce the heat to low. Whisk in the Pickapeppa sauce, butter, sour cream, and mustard. Pour any juices that have collected on the plate from the chops. Place the chops on individual plates and spoon over the sauce. Serve immediately with the Caesar salad.
Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger. (c) 2008, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2016
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.