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2 1-in veal chops
2 cups pineapple juice
2 tsp butter
2 tsp balsamic vinegar
1/4 tsp crushed rosemary
1/4 tsp sage
1/4 tsp salt
Place veal in a self-sealing plastic bag. Add pineapple juice, seal and then marinate at least 2 hours, but preferably overnight, in refrigerator.
When ready to cook, preheat oven to 500F (260C). Drain chops, saving all juice. Pat chops dry with a paper towel. Place a wide heavy frying pan over high heat. When very hot, add butter and swirl pan to coat evenly. Immediately add chops and cook for 3 minutes. Turn and cook for 2 more minutes. Quickly remove chops to an oven dish. Both sides should be richly browned, but veal will be very rare. Immediately pour pineapple juice marinade into frying pan still set over high heat. Place meat in centre of 500F (260C) oven. Then roast, uncovered, for 10 minutes.
Meanwhile, use a wooden spoon to scrape browned bits from frying pan bottom. Add balsamic vinegar, rosemary, sage and salt. Boil vigorously over high heat, stirring often, until sauce is slightly thickened and reduced to about 3/4 cup (175 mL). This should take the same length of time that chops are in oven. If not, cover baked chops with foil to keep warm. When reduced, pour pineapple sauce over chops. Wonderful with egg noodles or rice to soak up sauce.
Calories 496, Protein 50.4g, Carbohydrates 35.9g, Fat 15.8g, Fibre 0.3g, Sodium 489mg.
Besides giving an enticing sweet-tart taste, pineapple juice as a marinade produces incredibly tender chops.