Veal chop Normande recipe
 This hearty, classic Normandy-style veal chops with cream, apples and bacon makes a brilliant autumnal feast. 2 tbsp olive oil2 rose veal chops 1 tsp chopped fresh thyme leaves1 garlic clove25ml/1fl oz Madeira 15g/½oz unsalted butter 2 tbsp olive oil 2 rose veal chops 1 tsp chopped fresh thyme leaves 1 garlic clove 25ml/1fl oz Madeira 15g/½oz unsalted butter 25g/1oz unsalted butter 1 onion, thinly sliced 1 bay leaf 2 Braeburn apples, peeled and sliced200g/7oz streaky bacon, diced 1 tbsp plain flour 300ml/10fl oz cider 50ml/2fl oz double cream1 tbsp creme fraiche 25ml/1fl oz calvados 1 handful fresh parsley, chopped 25g/1oz unsalted butter 1 onion, thinly sliced 1 bay leaf 2 Braeburn apples, peeled and sliced 200g/7oz streaky bacon, diced 1 tbsp plain flour 300ml/10fl oz cider 50ml/2fl oz double cream 1 tbsp creme fraiche 25ml/1fl oz calvados 1 handful fresh parsley, chopped Method Preheat the oven to 220C/200C Fan/Gas 7.To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To serve, slice the chops and serve with the garnish on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To serve, slice the chops and serve with the garnish on the side. To serve, slice the chops and serve with the garnish on the side.