Carnivore that I am, I like the sound of the word “chop”; lamb, pork or veal, you just know it’s going to be substantial and satisfying.  Bacon is another good word.

This glaze is from Jamie Oliver’s America cookbook.  I used it earlier for quail http://atomic-temporary-17826715.wpcomstaging.com/2011/08/29/glazed-quail-and-potato-turnip-puree/ and it was glorious.   This time too.  I considered becoming a U.K. citizen but they’re not part of the EU.  Sorry Jamie.

Glazed Veal Chops with Bacon and Potato Celery Mash

1 onion, finely chopped

4 branches of celery, finely chopped

3 tbsp butter

1lb potatoes

2 veal chops

Salt and pepper

Piment d’espelette or hot paprika

Olive oil

8 pieces of bacon, sliced into batons

2 rounded tbsp brown sugar

8 tbsp Worcestershire sauce

1/4 tsp piment d’espelette

A knob of butter

Parsley, chopped

Sweat the onion and celery with the butter in a covered pan for about 15 minutes.  Boil the potatoes and mash with the onion, celery, butter mixture.  Season with salt and pepper and set aside, keeping warm.

Season the chops with salt, pepper and the piment, then rub with olive oil and sear in a hot skillet for about 2-3 minutes per side, depending on the thickness.  Remove from the pan and set aside.

Add the bacon to the pan and brown.  Add the sugar, Worcestershire sauce, the piment and the butter, reducing the liquid to make a glaze.  Add the chops to the pan, turning to coat with the glaze and cook for about 3-5 minutes.  Serve with the puree, scattering parsley over everything.

Wine suggestion:  Macon Village