Veal Chop Recipes

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES

Steps:

• Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
• Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
• Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.

VEAL CHOP WITH PORTABELLO MUSHROOMS

Steps:

• Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
• Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• Drizzle with remaining 1 tablespoon olive oil, and serve.

PAN SEARED VEAL CHOPS WITH ROSEMARY

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.

VEAL CHOPS BEAU SéJOUR

Steps:

• Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
• Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
• Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.

VEAL CHOPS WITH ROSEMARY BUTTER

Steps:

• Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
• Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
• Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

VEAL CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season both sides of veal chops with salt, black pepper, and cumin.
• Put 3 to 4 slices butter in the bottom of a 9x13-inch casserole dish; sprinkle in about 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Arrange a layer of veal chops atop the cheese layer. Top each chop with 2 to 3 slices butter, 1/3 of the mushrooms, and 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Continue layering with the remaining ingredients.
• Pour enough water into the casserole dish to just cover the bottom; cover dish with aluminum foil and an oven-safe lid.
• Bake in the preheated oven until veal is no longer pink in the center, about 1 hour.

FRENCH VEAL CHOPS

Steps:

• Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.

VEAL CHOPS WITH MUSHROOMS

Steps:

• heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
• remove to plate and keep warm.
• toss mushrooms in flour, add to pan.
• add chicken stock cook a few minutes until thickened.
• add cream, nutmeg and salt& pepper to taste.
• spoon sauce over chops, serve.

PAN ROASTED VEAL CHOPS

Steps:

• Remove chops from the refrigerator about an hour before cooking to let them come up to room temperature. Pat them dry.
• Slice and thoroughly wash the leeks. They grow in very sandy soil, and sand and dirt can get trapped in all the layers of leaves, so make sure to rinse them several times.
• Roughly chop the leeks.
• Mince shallot and thyme.
• Pre-heat the oven to 450°F.
• Melt 2 tablespoons of butter in a heavy bottomed sauce pan and sweat the shallot and leeks over low heat covered for approx. 10-12 minutes. They should be very soft and translucent but not take on any color.
• Turn the heat up to medium, and add the veal/beef stock. Simmer uncovered for 3-4 minutes, then re-cover and set aside. The leek/shallot mixture should be moist but not swimming in stock at this point.
• Meanwhile, heat your oven proof pan over medium-high heat for three or four minutes.
• Add the canola oil and heat until the oil shimmers.
• Season the veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned.
• Flip the chops over and cook for another minute, then slide the oven proof pan into the hot oven for 6-9 minutes, depending on how you like your meat done. (See my meat doneness chart)
• While the chops are roasting in the oven, add the thyme to the shallot and leeks, season to taste with salt and pepper and cook over medium-high heat to warm up.
• To serve, spoon half the onion/leek mixture onto each plate, then set the veal chops on top of the mixture and serve.

HERBED VEAL CHOPS

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.

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.

PERFECT VEAL CHOP RECIPE (QUICK AND EASY)

Steps:

• Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
• Sprinkle with salt and pepper. Then add minced rosemary and thyme.
• Rub the olive oil and seasoning onto all sides of the veal chops.
• Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won't be cooked evenly.)
• Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
• Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
• Flip the veal chops and cook the other side for about 2 minutes until golden brown.
• Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
• Remove the chops to a plate and cover with foil to keep warm (Don't discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
• In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
• Pour the sauce over the chops. Serve and enjoy!