Prep: 8 minutes; Cook: 19 minutes. Applejack, a strong brandy made from apple cider, adds a distinctive apple flavor to this recipe. You can substitute 2 tablespoons apple cider or juice for the applejack.
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 (6-ounce) veal loin chops, trimmed
1 tablespoon olive oil
1/2 cup chopped Vidalia or other sweet onion
1/2 cup apple juice concentrate, thawed
2 tablespoons applejack
1 1/2 tablespoons brown sugar
1 teaspoon all-purpose flour
2 cups thinly sliced Braeburn apples (about 1 1/2 apples)
How to Make It
Combine first 4 ingredients; sprinkle over veal chops.
Heat oil in a large nonstick skillet over medium-high heat. Add veal chops, and cook 6 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.
Add onion, and sauté 2 minutes or until tender. Combine apple juice and next 3 ingredients; stir with a whisk. Pour apple juice mixture into pan, and add sliced apple. Cook apple mixture 5 minutes or until mixture is slightly thickened. Spoon apple mixture over veal chops.