Ingredients:

3 tablespoons butter 45ml
4 Rib or Loin Veal Chops
(1 in (2.5 cm) thick)
¼ cup (60mL) finely chopped shallots
1 tablespoon (15mL) finely chopped ginger root
2 tablespoons (25mL) cognac
2 cups (500mL) veal stock or light
beef stock
½ cup (125mL) whipping cream
4 teaspoon (20mL) green peppercorns in brine,
rinsed and drained
Salt and pepper

Instructions

Heat a large skillet over medium high.Melt 2 tablespoon (25mL) butter, then add chops and sear until golden, 2 minutes on each side.Reduce heat to medium and cook 3 to minutes more, turning over chops halfway through cooking.Remove to a plate and tent with foil.

In the same skillet, melt 1 tablespoon (15mL) butter over medium heat and add shallots.Cook until lightly browned.Add the finely chopped ginger and continue to cook until fragrant.Add cognac and stir to scrape up bits from bottom of pan.Add stock, bring to a boil and cook until reduced by about two-thirds, to 10 minutes.Over a bowl, strain sauce through a sieve, pressing on solids to remove flavor.Return strained liquid to pan. Add whipping cream and bring to boil.Cook minutes or until sauce is thick enough to coat a spoon.Stir in green peppercorns and salt and pepper to taste.Place 1 chop on each dinner plate and pour sauce over each.Serve immediately.