seared veal chop with creamy caper burr Blanc and wild rice pilaf

• 5 veal chops
• 1/2 cup olive oil
• 1 salt/pepper
• 1 cup wild rice
• 1 cup basmati rice
• 1 tbsp olive oil
• 1 onion minced
• 1 carrot small dice
• 1 celery stalk small dice
• 1 salt/pepper/gran. garlic
• 16 oz white wine
• 2 stick unsalted butter(cold and cubed )
• 1/2 cup capers
• 1 salt/pepper
• 1 cup heavy cream

1. preheat oven to 400
2. start making your rice as the recipe follows(make the 2 kinds of rice separately they may have different cook times)
3. meanwhile sweat the veg.
4. in hot oil for pilaf in a medium sautee pan
5. when rice is cooking, season veal chops w/ salt and pepper and sear in the hot oil when browned set aside
6. your rice should almost be done.
7. mix all ingedents and season to your liking
8. in a medium sauce pot start reducing the white wine until its a syrup consistency (this may take a while)
9. once the wine is reduced add the cubed butter and wisk until desolved,then add the cream slowly you may not need all the cream.
10. add the capers , salt and pepper and cook for 5minutes
11. put your chops in the oven to finish cooking to your preference
12. make your favorate vegetables and you have an amazing dinner.
13. enjoy :)

veal chops, olive oil, salt, wild rice, basmati rice, olive oil, onion, carrot, salt, white wine, capers, salt, heavy cream

Taken from cookpad.com/us/recipes/362112-seared-veal-chop-with-creamy-caper-burr-blanc-and-wild-rice-pilaf (may not work)