Pork tenderloin makes a delicious replacement for veal in this dish. Rice and chutney complete the meal.
Ingredients
2 tablespoons (1/4 stick) butter
2 5- to 6-ounce 1-inch-thick veal chops
1/4 cup finely chopped onion
1 garlic clove, minced
1 1/2 teaspoons Madras curry powder
1/3 cup apple juice
1/3 cup canned low-salt chicken broth
2 tablespoons whipping cream
Directions
Melt butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until desired doneness, about 4 minutes per side for medium-rare. Transfer to plates and keep warm.
Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 3 minutes. Stir in curry powder and cook 1 minute. Add apple juice and broth. Increase heat to medium-high and boil until liquid is reduced by half, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Season to taste with salt. Spoon sauce over veal and serve.
