Veal Chops Marina Recipes

GARLIC ROSEMARY-MARINATED LAMB CHOPS

Garlic Rosemary-Marinated Lamb Chops image

These Garlic Rosemary-Marinated Lamb Chops can be prepared in 45 minutes or less.

Categories Garlic Broil Marinate Quick & Easy Lemon Rosemary Lamb Chop Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 teaspoon finely chopped lemon zest
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried
1 tablespoon olive oil
four 1 1/4-inch-thick loin lamb chops (about 1 pound total)

Steps:

Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.

BEST MARINARA SAUCE YET

Best Marinara Sauce Yet image

This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.

Provided by Jackie M.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons olive oil
⅓ cup finely diced onion
½ cup white wine

Steps:

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
Simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 11.7 g, Fat 10.5 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 685.3 mg, Sugar 6.6 g

MARINATED PORK CHOPS

Marinated Pork Chops image

I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. -Jean Neitzel, Beloit, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3/4 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 bone-in pork loin chops (1 inch thick and 8 ounces each)

Steps:

In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

Nutrition Facts : Calories 452 calories, Fat 32g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 569mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

VEAL CHOPS MARINA

VEAL CHOPS MARINA image

Categories Beef Sauté Dinner

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 TBS butter,
6 veal chops 3/4-1" thick
2 tsp thyme (1/2 tsp dried)
1/8 tsp nutmeg
white pepper
1 cup stock
1/2 cup stock
12-16 fresh apricots
or dried that have been soaked and simmered

Steps:

puree enough apricots to yield 2/3 cup and reserve 12-16 halves. heat butter in skillet and brown chops on both sides. sprinkle with spices. Add stock and cover and simmer 10-15 minutes until very tender. Turn occasionally. Add more stock if necessary to keep meat moist. remove from pan and set aside. Mix puree with dry mustard and add to pan. add enough stock to make thick sauce. cook until blended. Add apricot halves and cook 1-2 minutes. Return chops and coat ans simmer with sauce. (2-3 minutes)

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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.
When ready to cook the chops, remove from marinade and discard marinade. Pat chops dry with a paper towel.

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