Veal Rib Chops Dijonnaise | Quebec veal

Name: Veal Rib Chops Dijonnaise | Quebec veal
Ingredients: 4 Quebec Veal Frenched rib chops, about 150 g (5 oz) each and 2.5 cm (1 in) thick; Sufficient Dijon mustard to brush over the chops and use in the sauce; 4 large shallots, finely chopped; Salt and pepper to taste; Sufficient quantity of butter or oil; 125 ml (1/2 cup) white wine or chicken broth; 125 ml (1/2 cup) demi-glace sauce

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Preheat the oven to 175°C (350°F). Coat the edges of the veal chops with the Dijon mustard. Then roll the edges of the chops in the shallots and season with salt and pepper to taste. Melt the...

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Ingredients

4 Quebec Veal Frenched rib chops, about 150 g (5 oz) each and 2.5 cm (1 in) thick
Sufficient Dijon mustard to brush over the chops and use in the sauce
4 large shallots, finely chopped
Salt and pepper to taste
Sufficient quantity of butter or oil
125 ml (1/2 cup) white wine or chicken broth
125 ml (1/2 cup) demi-glace sauce