Recipe: Veal Chop with Mirabelle Plums

1 Preheat your oven to 100° (gas mark 3 to 4)

2 In a large ovenproof pot, on the stove, melt 30 g (1.1 oz) of butter and a drizzle of oil, when the color becomes "butter", roast your veal chops 3 minutes on each side, salt, pepper, then place around a bit of thyme flowers and your bay leaf, cover then put in the oven for 40 minutes so the cooking will be done at 'low temperature' and your chops will come out "tender"* from the oven.
Preparation of garnishes:

3 Rinse the snow peas thoroughly, dry them, then cut them into sticks.

4 In a large pot bring 2 liters (2.1 qt) of water to a boil, salt with coarse salt then at boiling point add your new onions, after 2 minutes of cooking add your snow pea sticks and cook them uncovered for 4 minutes, so they will remain a bit crunchy and you will find their initial chlorophyll taste, then cool them quickly in ice water and reserve keeping the onions aside.

5 In a rather thick sauté pan, on the stove put your vinegar and your sugar cubes when the whole becomes caramel add either a tablespoon of orange juice or water, pour your ½ mirabelle plums mix for 10 seconds, then remove from heat.

6 After 35 minutes of cooking the veal chops add the pre-cooked new onions.

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