4 Golden Delicious Apples

2 ½oz (75g) butter

4 veal chops with bone – 7oz each(200g)


2 tablespoons Calvados

¾ cup (6oz/200ml) heavy cream

Core and peel apples. Quarter and then cut each quarter into three pieces.

Melt half the butter in a pan and fry each apple piece, both sides, for about 5 minutes each side. In the mean time, season the veal chops with salt and pepper. Fry in a separate pan for 5 minutes each side. Transfer veal chops and apples to a serving platter. Pour Calvados into the pan used to fry the veal chops. Cook until the alcohol evaporates and scrape the pan with a wooden spoon.

Add the heavy cream to the pan and stir until combined. Pour the sauce over the veal chops and apples.