Veal Chops With Balsamic Pan Sauce And Spinach Salad With Pecans Pears And Gorgonzola Recipes

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.

Steps:

• 1. Prepare grill or preheat broiler Mix oil and vinegar in small bowl. Pour half of it into a shallow dish. Put the veal chops in the dish, coating well with the marinade. Let sit for 30 minutes.
• 2. Grill veal chops to desired doneness, basting with reserved half of the oil and vinegar mixture. Cook for about 3 minutes on each side for medium. Sprinkle with salt and pepper and serve at once. Serves 4

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

Steps:

• Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

Steps:

• Preheat the oven to 350°F.
• Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown. Remove the nuts from the oven and cool them completely.
• Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Liberally season the veal chops with salt, pepper, and sage. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.
• While the chops are resting, make the sauce. To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute. Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.
• While the sauce is simmering, prepare the salad. In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper. Add the sliced pear and toss to coat. Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese. Toss to combine and coat.
• Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted. Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.

Steps:

• Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme, and garlic to pot. Reduce heat to medium-high; sauté until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer 10 minutes. Turn chops over. Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145°F to 150°F). Place veal on plate; tent with oil.
• Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowl to make puree; return puree to pot. Bring to boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.
• Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.