Veal Chops en Papillote

Ingredients:

• 4 veal chops
• 2 bell peppers, julienned
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup white wine
• 1/4 cup beef broth
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F.
2. Cut four large pieces of parchment paper into a heart shape by folding the parchment in half and cutting along the fold to make a half heart shape. Unfold the paper to reveal a full heart shape.
3. Place one veal chop at the center of each heart-shaped parchment paper.
4. In a skillet, heat olive oil and butter over medium heat. Add bell peppers, onions, and garlic. Cook for 5 minutes until vegetables are slightly softened. Season with salt and pepper to taste.
5. Divide the mixture among the four veal chops, placing it on top of each chop.
6. Drizzle white wine and beef broth on the top of each chop.
7. Seal the parchment paper by folding the edges together and twisting the ends to make a pouch.
8. Bake the pouches on a baking sheet in the preheated oven at 375°F for about 20-25 minutes.
9. Remove from the oven and allow the pouches to cool for a couple of minutes before opening.
10. Garnish with thyme and serve the veal chops en papillote hot.

Verdict:

Veal chops en papillote is an elegant dish that’s easy to prepare. The parchment paper seals in all of the flavors and juices, resulting in a moist and tender dish bursting with flavor. The vegetables and wine-based broth provide a delicious and well-rounded flavor that pairs perfectly with the veal chops. This dish is perfect for a dinner party or special occasion.

Serving Suggestions:

Serve the veal chops en papillote with a side of roasted potatoes or a simple green salad. You can also pair it with a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio.