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Herbed Veal Chops With Bacon & Shallots




List of Ingredients



• 4 loin or rib veal chops (each about 1/3 lb; each about 3/4" thick)
  
• 1 to 2 T butter
  
• 4 slices of bacon, chopped
  
• 3 T minced shallots
  
• juice of 1 lime
  
• water
  
• 1 cup loosely packed choped fresh herbs such as tarrogon, mint, basil and parsley or a combination of your choice
  
• salt and freshly ground black pepper
  






Instructions



1. Trim excess fat from the chops and season them lightly with pepper.
   
2. Melt the 1 t of the butter in a 12" skillet. When melted add the bacon and saute for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat up. Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through.
   
3. Remove the chops to a plate. Add the shallots to the skillet and saute until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops.
   






Final Comments


Yield: 4 servings.