4 veal chops, each weighing about 175 - 250 g (6 - 9 oz), trimmed of excess fat
2 large cooking apples
juice of 1/2 lemon
2 tablespoons sultanas
1 1/2 teaspoons ground cloves
salt and freshly ground black pepper
1 tablespoon vegetable oil
25 g (1 oz) margarine or butter
2 tablespoons sultanas, soaked in 1 tablespoon sherry, to garnish
2 large cooking apples
juice of 1/2 lemon
2 tablespoons sultanas
1 1/2 teaspoons ground cloves
salt and freshly ground black pepper
1 tablespoon vegetable oil
25 g (1 oz) margarine or butter
2 tablespoons sultanas, soaked in 1 tablespoon sherry, to garnish
method
1. Using a very sharp knife, make a pocket in each chop: slit horizontally, from the outside edge to the bone, cutting through to within 1 cm (1/2 inch) of the edge.
2. Quarter, peel and core 1 apple. Cut into 5 mm(1/4 inch) slices and put into a bowl with the lemon juice. Toss the apple slices in the lemon juice, then add the sultanas and 1 teaspoon of ground cloves. Mix together well.
3. Spoon the apple mixture into the pocket of each chop, dividing it equally between them. Secure the slit edges with wooden cocktail sticks. Sprinkle the chops with the remaining ground cloves and season well with salt and freshly ground black pepper.
4. Heat the oven to 110C/225F/Gas 1/4.
5. Heat the oil and margarine in a large frying-pan, add the veal chops and fry them over high heat for 2 - 3 minutes on each side, to brown and seal. Lower the heat and cook for 10 - 15 minutes on each side, until cooked through and the juices run clear when the meat is pierced with a sharp knife.
6. Peel and core the remaining apple. Slice into rings. Using a fish slice, transfer chops to a warmed serving platter and keep warm in the oven. Add the apple rings to the frying-pan and fry gently, turning carefully so that the rings do not break up, until golden brown.
7. Arrange the fried apple rings on top of the chops, spoon the sultanas into the centre of the apple rings and serve the apple-stuffed veal chops at once
2. Quarter, peel and core 1 apple. Cut into 5 mm(1/4 inch) slices and put into a bowl with the lemon juice. Toss the apple slices in the lemon juice, then add the sultanas and 1 teaspoon of ground cloves. Mix together well.
3. Spoon the apple mixture into the pocket of each chop, dividing it equally between them. Secure the slit edges with wooden cocktail sticks. Sprinkle the chops with the remaining ground cloves and season well with salt and freshly ground black pepper.
4. Heat the oven to 110C/225F/Gas 1/4.
5. Heat the oil and margarine in a large frying-pan, add the veal chops and fry them over high heat for 2 - 3 minutes on each side, to brown and seal. Lower the heat and cook for 10 - 15 minutes on each side, until cooked through and the juices run clear when the meat is pierced with a sharp knife.
6. Peel and core the remaining apple. Slice into rings. Using a fish slice, transfer chops to a warmed serving platter and keep warm in the oven. Add the apple rings to the frying-pan and fry gently, turning carefully so that the rings do not break up, until golden brown.
7. Arrange the fried apple rings on top of the chops, spoon the sultanas into the centre of the apple rings and serve the apple-stuffed veal chops at once
serving amount
serves 4
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