Veal chops with sherry and lemon marmalade from The Silver Palate Cookbook (page 102) by Julee Rosso and Sheila Lukins

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Notes about this recipe

  • nutrica6 on April 17, 2024

    The perfect sweet and savory dish. I used bone-in pork chops instead of veal, and it worked well. The sauce is creamy and sweet, pairing perfectly with the meat. I found lemon marmalade, but seems like it would be pretty easy to make as well. I pulled the pork off the heat when it reached about 130 degrees, cooked to perfection with letting it rest on the warmer while I made the sauce. The onion cooking time of 15 minutes would need to be at a lower heat setting than medium. My onions were burnt after 5 minutes. I also substituted arugula for the watercress.

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