Recipe - Herbed Veal Chops With Bacon And Shallots (Mf)

4 Loin or rib veal chops, each
about 1/3 pound, each about
3/4inch thick
1 tablespoon Butter, (up to 2)
4 sl Bacon, chopped
3 tablespoon Minced shallots
1 Lime, juice of
Water
1 cup Loosely packed chopped fresh
herbs: tarragon, mint,
basil and parsley or a
combination of your choice
Salt and freshly ground
black pepper

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

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6703 Posted to MCRecipe
Digest V1 #638 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997