Herbed Veal Chops With Bacon And Shallots

Recipe Ingredients

4		Loin or rib veal chops, 3/4" thick - - (abt 1/3 lb ea)
1 tablespoon	15ml	Butter - (to 2 tbspns)
4		Bacon slices - chopped
3 tablespoons	45ml	Minced shallots
		Juice of 1 lime
		Water
1 cup	146g / 5.1oz	Chopped fresh herbs - (loosely packed)
		(such as tarragon, mint, basil and
		Parsley or a combination of your choice)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Trim excess fat from the chops and season them lightly with pepper. Melt the 1 tablespoon of the butter in a 12-inch skillet. When melted add the bacon and saute for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat it up. Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through.

Remove the chops to a plate. Add the shallots to the skillet and saute until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops and serve.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6703 broadcast 10-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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