2 veal chuck chops (bone-in; 1 lb. each)
Stubb's Herbal Mustard rub (or similar)
4 tbsp. olive oil divided
1/2 small cabbage
1 medium yellow onion
4 small apples (I use Empire)
1 tbsp. minced garlic (or to taste)
2 tbsp. Light brown sugar
2 tbsp. cider vinegar
2-3 cups chicken stock
1 tbsp. Thai oyster sauce or soy sauce
2 tbsp. sherry
1 tsp. rubbed sage
1/2 tsp. fennel seeds
parsley or chives (optional)

Get a 10x3-inch straight sided sauté pan or similar with tight fitting cover.

The Prep:

Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.

Lightly season and rub chops with Stubb's or rub of your choice. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minutes.

Peel onion and cut in half. Slice each half into thin half rings. Half cabbage, core and slice into thin ribbons like for slaw. Peel, half, core and slice apples into 1/2 moons.

Remove veal from wrap and lightly dust with a good coating of flour shaking off excess.

The Build:

Meat: Heat 2 tablespoons of oil in pan set to medium-high - high Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side (do not over cook! we want the inside still rare). Remove veal and set aside.

Aromatics: Lower heat to medium - medium-high. Add the rest of oil to the same pan (do not clean pan first, we want those brown bits). Toss in onions and cabbage. Sauté till translucent or just beginning to brown.

Add apples, brown sugar, vinegar, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock. Bring to boil and allow to reduce for about 10 minutes. Remove 1/2 of onion mixture and set aside.

The Finish:

Place veal chops on top of remaining onion mixture. Top with reserved onion mixture. Add enough chicken stock to cover. Bring back to a boil, reduce heat to low. Cover and simmer for 30 to 45 minutes.

Remove cover and allow to simmer for ten minutes to thicken the sauce. Add a bit more stock if over thickened. Season with salt and pepper to taste and toss on 1/4 cup chopped parsley or chives.

I served this over yellow rice (con pollo)

Add some steamed vegetables and a nice salad and dig in!

Submitted by: John Ostermeyer