Blackened Veal Chops with Andouille Cream
Preheat oven to 375°F.
In a skillet over medium heat, add olive oil and andouille; sauté until browned, then remove to a paper towel lined plate. Add shallots and garlic; sauté for 2 minutes. Reduce heat to low, add cream, and continue simmering until sauce reduces by half, stirring often. Return andouille to pan and add roasted red peppers. To finish, add butter and stir until sauce becomes glossy and butter has melted. If sauce becomes too thick, add additional water or cream to achieve desired consistency.
In a small bowl, combine butter and blackening seasoning; rub chops liberally with butter mixture.
Heat a large cast iron or other heavy bottomed skillet over medium-high heat. Add 2 tablespoons oil to skillet and place veal chops into the skillet away from you and ensure exhaust fan is on HIGH. Sear chops until they begin to deeply brown, about 2 to 3 minutes on each side. Place chops in oven and cook for an additional 4 to 6 minutes or until internal temperature reaches 135°F; remove from pan and allow to rest.
To serve, spoon andouille cream over blackened veal chops. Garnish with lime zest and cilantro leaves. We recommend serving this over a polenta cake with roasted asparagus.
Ingredients
Directions
Preheat oven to 375°F.
In a skillet over medium heat, add olive oil and andouille; sauté until browned, then remove to a paper towel lined plate. Add shallots and garlic; sauté for 2 minutes. Reduce heat to low, add cream, and continue simmering until sauce reduces by half, stirring often. Return andouille to pan and add roasted red peppers. To finish, add butter and stir until sauce becomes glossy and butter has melted. If sauce becomes too thick, add additional water or cream to achieve desired consistency.
In a small bowl, combine butter and blackening seasoning; rub chops liberally with butter mixture.
Heat a large cast iron or other heavy bottomed skillet over medium-high heat. Add 2 tablespoons oil to skillet and place veal chops into the skillet away from you and ensure exhaust fan is on HIGH. Sear chops until they begin to deeply brown, about 2 to 3 minutes on each side. Place chops in oven and cook for an additional 4 to 6 minutes or until internal temperature reaches 135°F; remove from pan and allow to rest.
To serve, spoon andouille cream over blackened veal chops. Garnish with lime zest and cilantro leaves. We recommend serving this over a polenta cake with roasted asparagus.