VEAL CHOPS MARINA
Steps:
- puree enough apricots to yield 2/3 cup and reserve 12-16 halves. heat butter in skillet and brown chops on both sides. sprinkle with spices. Add stock and cover and simmer 10-15 minutes until very tender. Turn occasionally. Add more stock if necessary to keep meat moist. remove from pan and set aside. Mix puree with dry mustard and add to pan. add enough stock to make thick sauce. cook until blended. Add apricot halves and cook 1-2 minutes. Return chops and coat ans simmer with sauce. (2-3 minutes)
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