Recipe: Veal Chop with Bell Pepper Cream

1/ Preheat the oven to thermostat 7.
Wash the peppers, cut them in half, remove the stems and seeds.
Place in the oven on a baking sheet for 20 minutes.
2/ After 20 minutes, peel the peppers. Pass the peppers through a food processor or vegetable mill to obtain a fairly fine purée. Set aside.
3/ Cook your veal chops in a pan with a little oil.
4/ During the cooking of the chops, chop the fresh herbs that you will have washed beforehand.
5/ The cooked chops will be reserved on an inverted plate.
6/ In the degreased pan add the white wine. Scrape the bottom of the pan to loosen the meat juices. Reduce for 2 minutes.
7/ Add the bell pepper purée, let cook again for 2 minutes.
8/ Add the cream, bring back to a boil and add the juice released by the veal chops. Let cook for another 5 minutes. Season the sauce, add the fresh herbs. Coat the chops with the sauce on the serving plate.
Here is a simple recipe that can also be made with grenadins prepared by your butcher. This dish can be served with fresh pasta. A small julienne of green bell pepper, blanched, for the final touch.