- 2 tablespoons (1/4 stick) butter
- 2 5- to 6-ounce 1-inch-thick veal chops
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 1/2 teaspoons Madras curry powder
- 1/3 cup apple juice
- 1/3 cup canned low-salt chicken broth
- 2 tablespoons whipping cream
- Melt butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until desired doneness, about 4 minutes per side for medium-rare. Transfer to plates and keep warm.
- Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 3 minutes. Stir in curry powder and cook 1 minute. Add apple juice and broth. Increase heat to medium-high and boil until liquid is reduced by half, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Season to taste with salt. Spoon sauce over veal and serve.