PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
PAN-ROASTED VEAL CHOPS WITH ARUGULA
Steps:
- Preheat oven to 425°F.
- Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).
- While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.
- Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.
- Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.
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11 EASY AND DELICIOUS SAUCES FOR VEAL CHOPS – HAPPY MUNCHER
From happymuncher.com
Cuisine AmericanTotal Time 10 minsCategory SaucePublished Jan 6, 2023
- Cabernet Sauce. When you’re feeling fancy and want to whip up an impressive dish, try making Cabernet Sauce. This savory sauce is perfect for special occasions, and it pairs wonderfully with veal rib chops.
- Mushroom Sauce. I’ve loved mushroom sauce since I was a child. It’s so flavorful and comforting, especially when served over roast pork or steak. But this classic dish can also be enjoyed with potatoes and chicken.
- Piccata Sauce. Who can resist a classic piccata sauce? With its buttery, garlicky and lemony flavor, it’s a sure hit. This delicious sauce is incredibly versatile – you can use it on almost any meat to amp up the flavor.
- White Wine Sauce. When nothing else will do, a White Wine Sauce is the perfect way to elevate your meal. This classic French sauce is simple yet flavorful, with the white wine providing an acidic flavor while the butter adds richness.
- Cherry-Pepper Sauce. Truly, there’s nothing quite like a cherry pepper sauce to give your meat dishes that extra kick. This flavorful and spicy sauce is the perfect accompaniment to veal chops or any other type of protein you’re looking to jazz up.
PAN-ROASTED VEAL CHOPS WITH CABERNET SAUCE RECIPE
Web Nov 28, 2017 Directions In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn...
From foodandwine.com
5/5 Total Time 1 hr 20 minsAuthor Robert Wiedmaier
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5/5 Total Time 1 hr 20 minsAuthor Robert Wiedmaier
- In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.
- In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.
- In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
- Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.
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