4 Veal Chops
Salt and Black Pepper
2 tbsp Butter
1 tbsp Olive Oil
2 tbsp Green Peppercorns in Brine, drained
2 tbsp Brandy
50ml/2fl.oz Chicken Stock
120ml/4fl.oz. Double Cream
Preheat the oven to 200C, 400F, Gas Mark6 and season the veal chops with salt.
Heat the butter and the olive oil in a large frying pan until very hot then add the veal chops and brown on both sides.
Transfer to the chops to a shallow ovenproof dish using a pair of tongs or a slotted spoon, and roast in the oven for 10 minutes.
Meanwhile add the green peppercorns to the remaining juices in the frying pan and heat over a low heat while you warm the brandy in a separate small saucepan.
Carefully ignite the warm brandy and pour into the frying pan.
Once the flames have subsided, add the stock and boil, stirring for 1 minute.
Add the cream, mix well then continue to cook for 3-4 minutes until the sauce thickens.
Adjust the seasoning of the sauce then pour over the cooked veal chops. Serve immediately.