Veal chops are quite expensive but an elegant choice for a holiday dinner.
You can substitute thick cut bone in pork chop with this recipe as well.
Pomegranate and balsamic glazed veal chop with truffle mashed sweet potatoes
2 veal chops
4 sweet potatoes roasted and peeled
½ cup heavy cream
2 TBSP truffle butter
Salt and pepper
3 cups pomegranate juice
1 ½ cups balsamic vinegar
2 star anise
½ cup maple syrup
In a small sauce pot combine juice, vinegar, maple syrup and star anise.
Simmer and reduce until a thick syrup forms.
Heat oven to 400 degrees.
Season veal chops with salt and pepper and sear on both sides to get a nice crust.
Brush veal chop generously with glaze and finish in oven.
Glaze the veal two more times while cooking, and let rest for 10 minutes. Puree potatoes, butter, cream together. Season with salt and pepper.
Serve veal chop over mashed sweet potatoes and give the veal a final glaze with the reduction