Recipe: Veal Chop Farmhouse with Preserved Lemons and Olives

1 In a thick skillet, melt a large knob of butter, when it begins to brown place your salted and peppered veal chops with a little thyme flowers, surround them with small onions, then cook gently 6 minutes on each side then pour your lemon juice and 0.4 cup (10cl) of water or veal stock, resalt a little and pepper around just bring to a boil then turn off the heat and cover with the most airtight lid possible.

2 In a saucepan place your apples just wiped add thyme and 2 bay leaves, salt with coarse salt or cook plain in sea water then moisten with water so as to cover them cook gently, they will be cooked when you can insert the tip of a knife into them (15 to 20 minutes).

3 Drain them, then when you can incise them to insert your pepper strips it is then that in a small casserole you will roast them in a little olive oil and a knob of butter 1/2 salt, salt, cover and turn off your heat.
There you are 10 minutes away from eating, heat your veal chops remove them and keep them warm, reduce the sauce by half add preserved lemons and olives, test the seasoning, at the same time heat your apples.
Plating: On very hot plates the veal chops in the center the apples arranged around and the boiling sauce with onions, lemons and olives distributed on them.