The buttery and creamy taste of avocado complements the delicate flavor of veal chops in this recipe. It makes a wonderful dinner to serve for special occasions.
1 ripe avocado (I prefer the small black Haas avocado)
2 teaspoons cornstarch
1/2 cup heavy cream or 1/2 cup whipping cream
1 teaspoon chopped fresh dill
Steps:
Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill. Serve chops immediately with sauce.
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