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Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
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The Prep:
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1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
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2. Lightly season & rub chops with Stubbs or rub of your choice.
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3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
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4. Peel onion and cut in half. Slice each half into thin half rings.
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5. Half cabbage, core & slice into thin ribbons like for slaw.
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6. Peel, half, core & slice apples into 1/2 moons.
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Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
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The Build:
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Meat:
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1. Heat 2 Tbs. of oil in pan set to med-high - high.
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2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
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3. Remove veal and set aside.
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Aromatics:
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1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
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2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
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3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
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4. Bring to boil & allow to reduce for about 10 minute.
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5. Remove 1/2 of onion mixture and set aside.
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The Finish:
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1. Place veal chops on top of remaining onion mixture.
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2. Top with reserved onion mixture.
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3. Add enough chicken stock to cover.
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4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
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5. remove cover and allow to simmer for ten minutes to thicken the sauce.
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6. Add a bit more stock if over thickened.
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7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
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I served this over yellow rice (con pollo).
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Add some steamed veggies and a nice salad and Dig In!
