Tuesday, November 19, 2013

Veal Chop with Pears & Brussel Sprouts

My favorite time of year at farmers market is when the fresh brussel sprouts begin to arrive. Sometimes they're still attached to the stalk with that wonderful cabbage-like tuft on top {TIP: don't toss it out, it's delicious and some farmers even harvest them to sell separately} or already cut off and sold by the pint or quart ready to be tossed into a pan. Really want to have fun with them? Add them to a batch of fermenting veggies. Additionally, fall also brings about the harvest of the veal calves and the arrival of pears, apples, quinces and freshly-pressed ciders. 
This dish is my go-to meal throughout the fall months when I need something quick and easy.  For anyone who laments, "It's just me," that's no excuse not to eat healthy and locally produced foods from your farmers market. This meal took about five minutes to prepare and ten minutes to cook and costs about the same that one would pay for a half-decent sandwich at a deli.

Veal Chop with Pear & Brussel Sprouts
1 Painted Hand Farm Veal Chop (rib or loin)
1 tablespoons butter
1 small shallot, minced
1 fresh pear, peeled & cubed
1 cup fresh brussel sprouts, cut in half
2 tablespoons fresh cider
Salt & Pepper
In a skillet, brown one side of seasoned chop using half of the of butter (about five minutes). Turn chop and add shallot brussel sprouts and pear with remaining butter. Saute three minutes, add cider, cover pan and simmer for 3-5 more minutes. For variations, try using leeks instead of shallots, apple instead of pear and Calvados or white wine instead of apple cider. Cranberries & orange juice are also a delicious combination to dress up your chops. 


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