Our meat CSA provided us with a set of veal rib chops and veal loin chops. My preparation was simple; EVOO, salt and pepper, and sear each side for 2 minutes and finish in a 375 degree oven. Tender, flavorful and easy. I think the rib chops had more flavor, but the loin chops were more tender.
My friend Bri likes to do a plum sauce with pork chops. I had some beautiful plums and nectarines from Russo’s, so I decided to do my own version of his fruit sauce. I chopped 2 of each fruit into big chunks and cooked them with 4 tablespoons of butter and ¼ cup of sugar in a heavy saucepan till tender. It made a lovely fruit compote to go with the veal.