SIMPLE BAKED ROSEMARY AND OLIVE OIL VEAL CHOPS
Make and share this Simple Baked Rosemary and Olive Oil Veal Chops recipe from Food.com.
Provided by petlover
Categories Veal
Time 1h
Yield 2 chops, 1-2 serving(s)
Number Of Ingredients 4
Steps:
- 1. Place veal chops in a foil lined baking pan ( i use and 8x8 Pyrex).
- 2. Mix olive oil and rosemary together then pour over veal chops. Sprinkle with salt and pepper on both sides. Turn chops over to coat both sides and let sit , to marinate a bit,for about 30 minutes.
- 3. Bake in a 375 degree F preheated oven for about 20 minutes for medium.
- ( you should check after about 15 minutes since everyone likes their meat differently). When done to nearly your liking ( don't overdo it since the meat will cook more after removing from the oven)place under for about 30-60 seconds or until a light crust forms.
- 5. Let sit 5 minutes before serving.
Nutrition Facts : Calories 586.9, Fat 54.5, SaturatedFat 11, Cholesterol 110, Sodium 93, Carbohydrate 0.1, Fiber 0.1, Protein 24
PAN SEARED VEAL CHOPS WITH ROSEMARY
Make and share this Pan Seared Veal Chops With Rosemary recipe from Food.com.
Provided by Miss Annie
Categories Veal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rub the chops with 1 Tbsp.
- oil, garlic, rosemary, 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 on one side, and flip.
- Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
- for 10 minutes.
- Add wine and stock to cast iron pan and stir up brown bits from the bottom.
- Serve chops with juice from pan.
Nutrition Facts : Calories 183.9, Fat 13.9, SaturatedFat 2, Cholesterol 0.9, Sodium 46.8, Carbohydrate 3.8, Fiber 0.2, Sugar 1.1, Protein 1
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.
ROASTED VEAL CHOPS WITH SHALLOTS, TOMATOES, AND OLIVE JUS
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.
ROASTED VEAL CHOP WITH MORELS
Provided by Jean Jacques Rachou
Categories Milk/Cream Mushroom Roast Quick & Easy Dinner Veal Fall Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle.
- Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
- While morels soak, let veal chops stand at room temperature 30 minutes.
- Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
- Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
- Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
- Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
- Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.
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- 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.
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- In a mixing bowl, combine, oil, lemon juice, garlic paste. Thyme, Rosemary and salt and pepper. Mix until combined.
- Coat each chop in the marinade and then allow them to sit in it in either the bowl or a plastic bag in your refrigerator for 2 hours or up to 24 hours.
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- On a cutting board, mash the garlic with a pinch of salt. Transfer to a small bowl and stir in the rosemary and thyme. Stir in 3 tablespoons of olive oil and season with pepper.
- Pat the veal chops dry with paper towels and rub the garlic paste all over. You can prepare the chops up to this point 24 hours ahead of time, cover, and refrigerate.
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- Season the meat with salt and pepper. Reduce the heat to medium and grill the chops for about 5 to 8 minutes on each side or until the desired doneness. Let rest for 5 minutes.
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