3 quarts Veal Stock (see below)
1/3 cup vinegar
1/3 cup honey
1 tablespoon green peppercorns (fresh packed in brine), rinsed
1 roasted red bell pepper, cut in small dice (store-bought, or see recipe)
Kosher salt and freshly ground black pepper to taste
1 tablespoon butter
6 veal chops, each about 12 to 14 ounces and 1 1/4 to 1 1/2 inches thick
Creole Meat Seasoning (see below)
or your favorite meat seasoning to taste
2 tablespoons vegetable oil
Bring the veal stock barely to a boil in a large pot over high heat. Skim away any impurities that might float to the top. Reduce the heat and barely simmer to reduce sauce. Skim occasionally and cook to a sauceable consistency, about 1 3/4 hours to 2 1/4 hours. You will be left with 1 to 2
cups. Strain through a fine sieve and set aside.
Combine the vinegar and honey in a small saucepan, stir, bring to a boil over high heat, then simmer for 10 to 15 minutes, until it is reduced by
about half. Add the reduced stock, bring to a boil, and skim if necessary. Reduce the heat and simmer until the sauce coats the back of a spoon,
about 10 to 15 minutes. Add the green peppercorns and diced red pepper, season with salt and black pepper, and stir in the butter. Set aside and keep warm. Bring the veal chops to room temperature. Place a large cast-iron skillet
over high heat. Season the chops generously with meat seasoning. Place half the oil in the pan, bring to the smoking point, about 2 to 3 minutes,
and place three chops in the pan. Cook 4 to 5 minutes, until the chops are golden brown. If the chops cook too fast, reduce heat. Turn the
chops and cook 4 to 5 more minutes, which will bring them to medium rare. (Cook chops of this thickness for 3 1/2 to 4 minutes per side for
rare, 4 to 5 minutes for medium rare, 6 to 7 minutes for medium, 8 to 9 minutes for medium well, and 10 minutes for well done.) Keep warm.
Add the remaining oil to the pan and cook the remaining chops. Serve with a bit of sauce over each chop.