Herbed Veal Chops with Bacon and Shallots

1. 1

   Trim excess fat from the chops and season them lightly with pepper.

2. 2

   Melt the 1 tablespoon of the butter in a 12 inch skillet.

3. 3

   When melted add the bacon and saute for a few minutes or until somewhat crisp.

4. 4

   If there is not enough fat in the skillet, then add more butter and heat up.

5. 5

   Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned.

6. 6

   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.

7. 7

   Remove the chops to a plate.

8. 8

   Add the shallots to the skillet and saute until cooked through about 2 minutes.

9. 9

   Add the lime juice, water and deglaze the pan.

10. 10

    Add the herbs and season to taste with salt and pepper.

11. 11

    Spoon the sauce over the chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.