Maple Veal Loin Chops with Apple Jelly
Yield:
4 servings
Preparation time:
15 minutes
Cooking time:
5
Type:
Ingredients
- 4 Quebec Veal loin chops
- 15 ml (1 tbsp) olive oil
- 80 ml (1/3 cup) dry shallots (French), chopped
- 10 ml (2 tsp) chopped garlic
- 1 container 300 ml ready-to-serve demi-glace sauce
- 125 ml (1/2 cup) apple jelly
- 30 ml (2 tbsp) red wine vinegar
- 30 ml (2 tbsp) maple syrup
- 2 sprigs fresh thyme
- Salt and pepper to taste
Preparation
- Preheat barbecue to medium-high (approx. 220°C - 425°F).
- Heat oil in a saucepan over medium heat. Cook shallots and garlic for 1 minute.
- Add demi-glace sauce, apple jelly, vinegar, maple syrup and thyme. Season with salt and pepper. Bring to the boil, then simmer over low heat for 4 to 5 minutes, until the sauce is syrupy.
- Meanwhile, season the veal loin chops with salt and pepper.
- Place the chops on a hot, oiled barbecue grill. Cook for 2 minutes on each side.
- Serve chops with sauce.
Photo credit: Pratico-Pratiques
