Lemon Glazed Veal Chops Recipe
Ingredients
| 4 shoulder or loin veal chops, cut about 1 inch thick | ||
| Pepper | 1 | |
| Salad oil | 2 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Vinegar | 2 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Firmly packed brown sugar | 3 Tablespoon | |
| Bay Leaf | 1 | |
| 10 thin lemon slices | ||
| 2 beef bouillon cubes | ||
| Water | 1/4 Cup (16 tbs) | |
Directions
Sprinkle chops with pepper.
Heat oil in a wide frying pan over medium-high heat; add chops and cook until browned on both sides.
Remove from pan and set aside.
Add onion to pan and cook, stirring, until soft.
Stir in vinegar, ginger, sugar, bay leaf, 6 of the lemon slices, bouillon cubes, and water.
Bring to a boil; then return chops to pan, reduce heat, cover, and simmer until chops are tender when pierced (about 20 minutes).
Turn chops over several times to cook them evenly.
Arrange chops on a platter.
Discard bay leaf and lemon slices from pan; spoon sauce evenly over chops and garnish with remaining 4 lemon slices.
Heat oil in a wide frying pan over medium-high heat; add chops and cook until browned on both sides.
Remove from pan and set aside.
Add onion to pan and cook, stirring, until soft.
Stir in vinegar, ginger, sugar, bay leaf, 6 of the lemon slices, bouillon cubes, and water.
Bring to a boil; then return chops to pan, reduce heat, cover, and simmer until chops are tender when pierced (about 20 minutes).
Turn chops over several times to cook them evenly.
Arrange chops on a platter.
Discard bay leaf and lemon slices from pan; spoon sauce evenly over chops and garnish with remaining 4 lemon slices.
Chef
