Herbed Veal Chops With Bacon And Shallots Recipes

Steps:

• Trim excess fat from the chops and season them lightly with pepper. Melt the 1 tablespoon of the butter in a 12 inch skillet. When melted add the bacon and saute for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat up. Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through.
• Remove the chops to a plate. Add the shallots to the skillet and saute until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops.

Steps:

• Mince garlic and mash with salt. In a small bowl stir together garlic paste, herbs, pepper, and 3 tablespoons oil. Pat veal chops dry. Reserve 1 tablespoon herb mixture for sauce and rub remainder evenly onto chops. Veal chops can be prepared up to this point 1 day ahead and chilled, covered. Chill reserved herb mixture, covered.
• Preheat oven to 425°F.
• Quarter shallots and tomatoes lengthwise and in a bowl toss with 1 tablespoon oil, sugar, and salt and pepper to taste. Arrange tomatoes, cut sides up, in one layer in a shallow baking pan with shallots and roast in upper third of oven 20 minutes. Halve and pit olives. While vegetables are roasting, in a 12-inch nonstick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sear chops in batches until golden brown, about 3 minutes on each side. Transfer chops as seared to another shallow baking pan (do not wash skillet).
• Reduce temperature to 375°F. Transfer shallots and tomatoes to lower third of oven and put chops in upper third of oven. Roast vegetables until tender and caramelized, about 20 minutes. Roast chops until an instant-read thermometer inserted horizontally into chops registers 160°F. for medium, 20 to 25 minutes.
• While chops and vegetables are roasting, pour wine into skillet with reserved herb mixture and boil, scraping up brown bits, 1 minute. Boil mixture until reduced to about 1/4 cup, about 5 minutes. Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.
• When chops are cooked, pour any meat juices from baking pan into wine mixture and bring jus to a boil. Cut butter into pieces and add with olives to jus. Swirl skillet to incorporate butter and boil until jus is slightly thickened. Season jus with salt and pepper. Serve chops over polenta with shallots and tomatoes, drizzled with olive jus.

Steps:

• In a dish large enough to accomodate the 4 chops, combine olive oil, lime juice, and garlic; sprinkle half of each of the herbs on top. Season chops with pepper, and set in marinade. Turn chops over several times to coat both sides well. Sprinkle the remaining herbs on top of chops, and turn several times. Cover loosely with plastic wrap, and set aside at room temperature to marinate, 20 to 30 minutes.
• Heat a grill or grill pan to hot. Season chops with salt, and place on grill. Cook until chops are medium rare, about 1 1/2 minutes on each side. Remove from heat, and transfer to a serving dish.