Herbed Veal Chops with Bacon and Shallots

Name: Herbed Veal Chops with Bacon and Shallots
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 loin or rib veal chops (each about 1/3 pound; each about 3/4-inch thick); 1 to 2 tablespoons butter; 4 slices of bacon, chopped; 3 tablespoons minced shallots; Juice of 1 lime; Water; 1 cup loosely packed chopped fresh herbs such as tarragon, mint, basil and parsley or a combination of your choice; Salt and freshly ground black pepper

Getting reviews...

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Ingredients

Deselect All

4 loin or rib veal chops (each about 1/3 pound; each about 3/4-inch thick)

1 to 2 tablespoons butter

4 slices of bacon, chopped

3 tablespoons minced shallots

Juice of 1 lime

Water

1 cup loosely packed chopped fresh herbs such as tarragon, mint, basil and parsley or a combination of your choice

Salt and freshly ground black pepper

Directions

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 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.