Veal Chuck Chops With Onions, Cabbage & Apples - cooking recipe

Ingredients

2 lbs veal chops (chuck, bone In 1 Lb. each)
2 tablespoons seasoning (Stubbs herb mustard rub or similar)
4 tablespoons olive oil, divided
1/2 small cabbage
1 medium yellow onion
4 small apples (Empire)
1 tablespoon minced garlic (to taste)
2 tablespoons light brown sugar
2 tablespoons cider vinegar
2 -3 cups chicken stock
1 tablespoon thai oyster sauce or 1 tablespoon soy sauce
2 tablespoons sherry wine
1 teaspoon rubbed sage
1/2 teaspoon fennel seed
chopped parsley (optional) or chives (optional)

Preparation

Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
The Prep:
1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
2. Lightly season & rub chops with Stubbs or rub of your choice.
3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
4. Peel onion and cut in half. Slice each half into thin half rings.
5. Half cabbage, core & slice into thin ribbons like for slaw.
6. Peel, half, core & slice apples into 1/2 moons.
Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
The Build:
Meat:
1. Heat 2 Tbs. of oil in pan set to med-high - high.
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.).
3. Remove veal and set aside.
Aromatics:
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).
2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
4. Bring to boil & allow to reduce for about 10 minute.
5. Remove 1/2 of onion mixture and set aside.
The Finish:
1. Place veal chops on top of remaining onion mixture.
2. Top with reserved onion mixture.
3. Add enough chicken stock to cover.
4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
5. remove cover and allow to simmer for ten minutes to thicken the sauce.
6. Add a bit more stock if over thickened.
7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
I served this over yellow rice (con pollo).
Add some steamed veggies and a nice salad and Dig In!