"Richard Periut" wrote in message
...
Have some USDA choice 1" thick veal loin chops.

Some recipes call for pounding, others don't. I feel pounding will
destroy the beautiful architecture of the chops.

Any good recipes (ideas,) that you have tried.

Regards,

Rich

French the bone.
Clarify some butter
Preheat the oven to 400 degrees.
Heat a cast iron pan very hot.
Salt and pepper the chop.
Add some clarified butter.
Pan fry the chop several minutes on each side.
Put the frying pan with the chop in the oven to finish cooking.
Remove the chop from the pan and plate it (them).
Add a little more butter to the pan and sauté some minced shallot.
Deglaze the pan with a dry red like a zin and a little stock.
Allow the wine and stock to reduce.
Finish the sauce with sweet (unsalted) butter and pout over the chop(s)

I would be tempted to start the meal with sliced beefsteak tomato and onion
with blue cheese crumbles.

Dimitri