According to Barb, peaches will be hitting produce stands early this year, and most markets and grocers, Marczyk's included, already have hefty crops of California peaches. "Our Colorado peaches from Ela Family Farms will be in by the end of the month, so we're loading up early on recipes," says Barb, who recommends pairing one the state's most delicious stone fruits with veal loin chops. "The chops are currently on special at Marczyk's, and we use red veal, which means that the calves aren't confined," she adds. What to drink alongside? Barb suggests the Château de Chapelains Bordeaux Clairet. "Its a definite favorite of our staff."
Brandied Peach Veal Loin Chops
4 1-inch-thick veal loin chops 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1/2 cup thinly sliced shallots 1 teaspoon finely chopped thyme 1/4 cup plus 1 tablespoon brandy, divided 1 pound fresh peaches, pitted, peeled and sliced 1/3 cup peach preserves 1 teaspoon salt and 1/2 teaspoon pepper, combined
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1. Pat veal chops dry, then sprinkle all sides with salt and pepper mixture. 2. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook veal chops, turning once, until browned on all sides and just cooked through, 10 to 12 minutes total. 3. Transfer chops to a platter and cover loosely covered with foil. 4. Pour off all but 1 tablespoon fat from skillet. 5. Add butter to skillet over medium heat until foam subsides. Add shallots and thyme, stirring occasionally, until shallots are tender and golden, about 5 minutes. 5. Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up). Cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. 6. Stir in remaining tablespoon of brandy, any meat juices from platter and salt and pepper to taste, then spoon sauce over chops.