Veal Chops With Avocado

• 4 loin veal chops, each cut about 3/4-inch thick
• 2 tablespoons butter
• 1/4 lb mushroom, sliced
• 1/4 cup minced onion
• 2 tablespoons medium sherry
• 3/4 teaspoon salt
• 1 dash hot pepper sauce
• 1 ripe avocado (I prefer the small black Haas avocado)
• 2 teaspoons cornstarch
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 1 teaspoon chopped fresh dill

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. Serve chops immediately with sauce.

veal chops, butter, mushroom, onion, sherry, salt, pepper sauce, avocado, cornstarch, heavy cream, dill

Taken from www.food.com/recipe/veal-chops-with-avocado-332325 (may not work)