VEAL CHOPS WITH AVOCADO
(4 servings)
- 4 veal loin chops (3/4")
- 2 tbsp. butter
- 1/4 lb. mushrooms, sliced
- 1/4 cup minced onions
- 2 tbsp. medium sherry
- 1 tsp. salt
- dash hot pepper
- 1 small avocado
- 2 tsp. cornstarch
- 1/2 cup heavy cream
- 1 tsp. fresh dill
Preheat oven to 350 degrees. Slash fat on edge of chops. in 10" skillet, over medium heat, cook mushrooms and onions in hot butter, about 5 minutes.
Arrange chops in skillet. Add sherry, salt and hot pepper. Heat to boiling. Cover and bake 1 hour or until meat is tender.
Cut avocado in half; remove seed and skin. Slice and arrange over chops. Bake, uncovered, 10 minutes. Put chops on warmer plate.
Blend cornstarch in and 1 tbsp. cream until smooth; stir remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in chopped dill.
Arrange chops in skillet. Add sherry, salt and hot pepper. Heat to boiling. Cover and bake 1 hour or until meat is tender.
Cut avocado in half; remove seed and skin. Slice and arrange over chops. Bake, uncovered, 10 minutes. Put chops on warmer plate.
Blend cornstarch in and 1 tbsp. cream until smooth; stir remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in chopped dill.