Broiled Veal Chops With Mixed Peppercorns Recipes

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VEAL CHOPS WITH MIXED PEPPERCORNS ON LENTILS WITH BROCCOLI RABE WITH GARLIC AND PECORINO ROMANO CHEESE

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 23



Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese image

Steps:

  • For the Lentils: Heat oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown. Remove the bacon with a slotted spoon and set aside. Cook the onion and carrot in the rendered fat until the onion softens. Add the garlic and cook for 1 minute. Add 3 cups of the water and wine and bring to a boil. Stir in the lentils, bay leaf and thyme and season with salt and pepper, to taste. Cover the pan partially and cook over medium-low heat, stirring occasionally until the lentils are tender, about 30 minutes. Add additional water is needed. Discard bay leaf and stir in the reserved bacon and parsley.
  • For the Broccoli Rabe with Garlic and Pecorino Romano Cheese: Cook broccoli rabe in large pot of boiling salted water for 3 minutes. Drain and shock in ice water. Drain again and pat dry. Heat olive oil in a medium large skillet over medium heat. Add garlic and cook for 1 minute. Add broccoli rabe and saute until heated through, season with salt and pepper to taste. Remove from heat and sprinkle 4 tablespoons of the cheese over and toss to combine. Transfer to a platter and sprinkle with the remaining 2 tablespoons of cheese.
  • For the Veal: Brush veal chops on 1 side with 2 tablespoons of the olive oil. Season with salt and dredge in the peppercorn mixture. Heat the remaining tablespoon of oil in a large saute pan over medium-high heat. Sear the veal peppercorn side down until golden brown, about 4 to 5 minutes. Reduce heat to medium turn the chops over and continue cooking 4 to 5 minutes for medium-rare doneness. Remove veal from pan. Increase heat to high, add shallots and cook until soft. Add wine and reduce until dry. Add stock and cook until reduced by half. Swirl in the butter and rosemary and season with salt and pepper to taste. Place veal over lentils and spoon sauce over.

1 tablespoon olive oil
1/4 pound slab bacon, cut into small cubes
1 large Spanish onion, finely chopped
1 large carrot, finely diced
2 cloves garlic, finely chopped
3 1/2 cups water
1/4 cup dry red wine
2 cups lentils, washed and picked over
1 bay leaf
2 sprigs fresh thyme
Finely chopped fresh parsley
2 pounds broccoli rabe, tough stems peeled
1/4 cup olive oil
5 cloves garlic, thinly sliced
1/4 cup freshly grated Pecorino Romano cheese
4 3/4-inch thick veal loin chops (8 to 10 ounces each)
3 tablespoons olive oil
3 tablespoons coarsely ground mixed peppercorns (red, pink, green, black)
1 shallot, finely chopped
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon cold unsalted butter
1 tablespoon finely chopped fresh rosemary

ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES

Provided by Bobby Flay

Categories     main-dish

Time 4h55m

Yield 8 servings

Number Of Ingredients 21



Rosemary and Garlic Veal Chops with Grilled Mushroom Relish and Grilled Artichokes image

Steps:

  • Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
  • Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
  • Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.

1/4 cup olive oil
2 tablespoons finely chopped fresh rosemary
3 cloves garlic finely chopped
1 teaspoon finely chopped lemon zest
4 veal chops, each 3/4 pounds and 1-inch thick
1 pound fresh shiitake mushrooms, stems removed
1 yellow onion, cut crosswise into 1/2-inch thick slices
3 tablespoons olive oil
Salt and freshly ground pepper
2 plum tomatoes, seeded and cut into 1/2-inch dice
2 yellow tomatoes, seeded and cut into 1/2-inch dice
1 tablespoon chopped fresh thyme
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 cup dry white wine
4 cloves garlic, thinly sliced
8 artichokes, quartered and choke removed and placed in large bowl acidulated water
2 tablespoons fresh parsley
Salt and pepper

BROILED VEAL CHOPS WITH MIXED PEPPERCORNS

Categories     Broil     Rosemary     Veal     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 4



Broiled Veal Chops with Mixed Peppercorns image

Steps:

  • Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat broiler. Transfer veal chops to broiler pan. Sprinkle with salt. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Pour any accumulated broiler pan drippings over veal and serve.

6 3/4-inch-thick veal loin chops (about 8 to 10 ounces each), trimmed
3 tablespoons olive oil
2 tablespoons coarsely ground mixed peppercorns
1 tablespoon minced fresh rosemary

GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER

This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here. Chefs notes: Grilled outdoors or broiled indoors, there's nothing like the perfect veal chop with a tart herb butter served alongside a fresh pasta and maybe some thin green beans dressed in olive oil.

Provided by KandB

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8



Grilled Veal Chops With Lemon-Mustard-Tarragon Butter image

Steps:

  • Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
  • While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
  • When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.

Nutrition Facts : Calories 212.7, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 60.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.8

6 veal chops
salt and black pepper
6 ounces unsalted butter, softened
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, minced
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

GRILLED VEAL CHOPS WITH ROSEMARY

Categories     Broil     Low Carb     Wheat/Gluten-Free     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8



Grilled Veal Chops with Rosemary image

Steps:

  • Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs

GRILLED VEAL CHOPS WITH MERLOT SAUCE

Make and share this Grilled Veal Chops With Merlot Sauce recipe from Food.com.

Provided by lazyme

Categories     Veal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



Grilled Veal Chops With Merlot Sauce image

Steps:

  • Heat oil in heavy large skillet over high heat. Add carrots, celery and onions; saute until vegetables are brown, about 10 minutes. Add tomato paste; stir 30 seconds. Add peppercorns, rosemary, lemon peel and bay leaves; stir 1 minute. Add wine. Boil until mixture is thick, about 15 minutes. Add both stocks and bring to boil. Reduce heat and simmer until liquid is reduced to about 3/4 cup and thickens to sauce consistency, about 20 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using).
  • Prepare barbecue (medium-high heat) or preheat broiler. Season veal with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Spoon sauce over and serve.

Nutrition Facts : Calories 323.5, Fat 11.2, SaturatedFat 1.7, Sodium 483.9, Carbohydrate 19.5, Fiber 3.4, Sugar 7.9, Protein 4.7

3 tablespoons olive oil
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 tablespoons tomato paste
3 tablespoons black peppercorns, whole
1 1/2 tablespoons fresh rosemary
1 tablespoon lemon peel, grated
2 bay leaves
750 ml merlot
1 1/2 cups beef stock
1 1/2 cups low sodium chicken broth
4 veal chops, 1-inch thick

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