Veal Chops With Spinach Green Pepper Salsa 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:

• Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
• When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
• Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

Steps:

• To marinate the veal chops, put the garlic, lemon zest, rosemary, olive oil and 1 /2 tsp salt in a container large enough to fit the chops. Give the marinade a quick stir, then add the chops and spoon the marinade all over them. Cover with cling film and put in the fridge for at least 6 hrs or overnight.
• To make the salsa, heat a heavy-based frying pan over a high heat. Add the vegetable oil and, once hot, throw in the peppers. Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool. Next, add the garlic, olive oil, zest and spinach to a food processor, and pulse until you have a chunky paste. Pour into a bowl, add the green chilli and charred green pepper, then season a little.
• To make the steak seasoning, mix the paprika and polenta with 1 /2 tsp salt. Remove the chops from the marinade and wipe off any sliced garlic or herbs and excess oil. Sprinkle the seasoning over both sides of the chops.
• Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have 'crosshatched' marks. Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins. Put the chops on serving plates and spoon over the salsa.

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 skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
• Season the chops with salt and pepper. To the hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, transfer from the pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

Steps:

• Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
• Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

Steps:

• Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
• Preheat grill or broiler.
• Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
• Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
• Serve at once, hot, or within 30 minutes at room temperature.

Steps:

• Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
• Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
• Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
• Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

Steps:

• For veal:
• Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• For topping:
• Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
• Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the veal and sear until browned, about 5 minutes per side. Lower the heat and cook about 20 minutes. Set aside and keep warm.
• Add the pancetta to the pan stirring, until browned, about 3 minutes. Stir in the garlic. Begin adding spinach, turning with tongs, adding more as it wilts until all is in the pan. Cook for 2 minutes. Adjust seasoning.
• Season the chops with salt and pepper to taste, divide among 4 plates, and spoon spinach mixture on top. Serve immediately.