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Cider Braised Veal Chops

Recipe for tender veal chops braised in hard apple cider.
Course Entree
Cuisine American
Level Beginner
Main Ingredient Beef, Fruit
Diet Dairy-Free, Gluten-Free, Low-Carb


  • 2 Veal chuck chops (About 1/2" thick)
  • 1 Fuji apple large cut into thick slices
  • 1 onion small sliced
  • 2 Cups apple " hard " cider (i.e. the alcoholic kind)
  • 1 bay leaf
  • 1 Tsp salt
  • to taste black pepper Fresh ground
  • wedges Lemon


  1. Preheat oven to 250 degrees F.
  2. Salt and pepper both sides of the chop.
  3. Heat a heavy bottomed oven safe pan big enough to hold both chops in 1 layer until hot then add a splash of olive oil. When you see thin wisps of smoke rising, put the chop in the pan. Don't disturb the chop until it is well browned then flip and let that side brown as well.
  4. Remove the chop, turn down the heat to medium and add some more oil if needed. Put the onions and apples in the pan and saute until soft and lightly caramelized.
  5. Pour the cider into the pan and deglaze. Add the bay leaf, salt and pepper and bring to a boil.
  6. Return the chop along with any juices that have collected in the plate back into the pan and spoon some apples on top of the chop. Cover and stick it in the oven for around 2 hours or until the meat falls apart with a fork.
  7. When the meat is ready, take it out of the pan and over with foil. Bring the liquid in the pan to a boil and reduce until it gets slightly thicker.
  8. Spoon the sauce over the meat and serve with a wedge of lemon.