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Veal Chops in Artichoke Cream Sauce

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Veal Chops in Artichoke Cream Sauce
Gourmet Archives

 2 loin veal chops, 1 inch thick
3 tablespoons olive oil
1/4 pound Prosciutto, minced
2 tablespoons drained capers
4 mushrooms, chopped
6 oil-cured black olives
2 frozen artichoke hearts,
cooked and chopped
2 tablespoons brandy
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard

Sauté veal chops in oil over moderately high heat for 3-4 minutes on
each side, or until golden brown. Transfer to plate. Add to the skillet the
Prosciutto, capers, artichoke hearts and mushrooms. Cook the mixture
over moderate heat, stirring, 3 minutes. Add the brandy and the wine
and reduce the liquid to about 3 tablespoons. Add the cream and reduce
the liquid, stirring, until sauce is thickened. Stir in the olives, mustard
and salt and pepper to taste.
Arrange each chop on a piece of aluminum foil about 12 inches square,
divide sauce between them, adding any juices that have accumulated on
the plate. Fold foil over each chop to enclose it, crimping edges to form a rectangular package. Put packages on a baking sheet and bake in a 400-
degree F. oven 10 minutes. Transfer to heated plates and slit open.
Serves 2.
 

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