I will be getting round to posting some more of my own recipes in the next week but I have been cooking up a storm from all my team mates recipes for the swap I am in this month. I have been trying to catch up on all the ones I have saved that I have made ans am slowly getting there. It is my fault really I have saved so many great recipes to try and I keep making new ones. Then again it is great for my regular readers as you get to share in some great recipes with me.

Ingredients

4 Loin veal chops, each cut about 3/4-inch thick (I made with veal scallops as I could not get loin chops and just pan fried.)
2 Tablespoons butter
2 Cloves garlic, crushed (My add)
1/4lb Mushroom, sliced
1/4 Cup minced onion
2 Tablespoons medium sherry (I added bout 4)
3/4 Teaspoon salt
1 Dash hot pepper sauce (I added a few dashes)
1 Ripe avocado
2 Teaspoons cornstarch
1/2 Cup heavy cream or whipping cream
1 Tablespoon chopped fresh dill

Method

1. Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.

2. Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.

3. Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.

4. Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill.

I served ours over fresh vegetables with roasted potatoes topped with the sauce and sliced avocado.

All photos taken by me unless otherwise stated.