Veal Chops With Roasted Shallots Arugula And Soft Polenta Recipes

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ROASTED VEAL CHOPS WITH SHALLOTS, TOMATOES, AND OLIVE JUS



Roasted Veal Chops with Shallots, Tomatoes, and Olive Jus image

Categories     Garlic     Olive     Tomato     Roast     Rosemary     Veal     White Wine     Winter     Thyme     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 15

6 garlic cloves
2 teaspoons salt
3 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh thyme leaves
1 1/2 teaspoons freshly ground black pepper
5 tablespoons olive oil
six 1 1/4-inch-thick veal rib chops (12 to 14 ounces each), frenched if desired
9 large shallots (about 3/4 pound)
9 plum tomatoes (about 1 1/4 pounds)
1/4 teaspoon sugar
1/2 cup drained Kalamata olives
1 1/2 cups dry white wine
1 1/2 cups chicken broth
2 tablespoons unsalted butter
Accompaniment: soft polenta

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.

PAN-SEARED VEAL CHOPS WITH FARRO RAGOûT



Pan-Seared Veal Chops with Farro Ragoût image

Categories     Veal     Pine Nut     Winter     Pan-Fry     Shallot     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 cups semi-pearled farro*
1/4 cup drained capers
1/2 cup pine nuts, toasted
4 tablespoons extra-virgin olive oil, divided
4 rib veal chops (each 10 to 12 ounces)
1/4 cup (1/2 stick) butter
6 tablespoons chopped shallots
2 teaspoons chopped fresh thyme
1 cup low-salt chicken broth
1 tablespoon balsamic vinegar

Steps:

  • Cook semi-pearled farro in heavy large saucepan of boiling salted water until tender, about 20 minutes. Drain and transfer to bowl. Add capers and pine nuts; stir in 1 tablespoon extra-virgin olive oil. Season mixture to taste with salt and pepper. DO AHEAD: Farro can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Sprinkle veal with salt and pepper. Add veal to skillet and cook until brown, about 3 minutes per side. Place skillet in oven and cook veal to desired doneness, about 10 minutes for medium. Place veal on plate and tent with foil (do not clean skillet).
  • Add butter to same skillet and melt over medium heat. Add shallots and thyme to skillet; saut mixture until soft, about 2 minutes. Add broth to skillet; increase heat and boil until mixture is reduced to 1/2 cup, about 6 minutes. Stir in vinegar. Season sauce to taste with salt and pepper.
  • Meanwhile, heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add farro mixture to skillet and cook until warmed through, about 4 minutes.
  • Divide farro ragout evenly among 4 plates. Place 1 veal chop on each plate. Drizzle chops with sauce and serve.
  • *Semi-pearled farro is available at natural foods stores, Italian markets, and specialty foods stores.

PAN-ROASTED VEAL CHOPS WITH ARUGULA



Pan-Roasted Veal Chops with Arugula image

Categories     Roast     Rosemary     Veal     Arugula     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

4 (1- to 1 1/4-inch-thick) veal rib chops (10 to 12 oz each), bones frenched if desired
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 garlic clove
1/4 teaspoon salt
1 1/2 tablespoons balsamic vinegar
3 tablespoons minced shallot
1/2 cup dry white wine
1 cup low-sodium chicken broth
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried, crumbled
2 small bunches arugula, trimmed

Steps:

  • Preheat oven to 425°F.
  • Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155°F (do not touch bone), 10 to 15 minutes (depending on thickness).
  • While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste.
  • Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.
  • Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.

VEAL CHOPS WITH ARUGULA SALAD



Veal Chops with Arugula Salad image

Categories     Sauté     Low Carb     Veal     Arugula     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

6 tablespoons olive oil (preferably extra-virgin)
1 tablespoon balsamic vinegar
4 6- to 8-ounce veal loin chops (each about 3/4 inch thick)
4 teaspoons ground sage
4 cups (packed) arugula leaves (about 4 large bunches)
1/3 cup chopped red onion

Steps:

  • Whisk 3 tablespoons oil and vinegar in large bowl. Season to taste with salt and pepper; set dressing aside.
  • Place chops between 2 large pieces of plastic wrap on work surface, spacing apart. Using meat mallet, pound veal surrounding bone to 1/2-inch thickness. Rub each side of each chop with 1/2 teaspoon sage. Sprinkle with salt and pepper.
  • Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add chops; cook about 3 minutes per side for medium-rare. Transfer to platter; cover and keep warm.
  • Whisk any drippings from skillet into dressing. Add arugula and red onion to dressing and toss to coat. Top chops with arugula salad and serve.

VEAL CHOPS WITH ROQUEFORT BUTTER



Veal Chops with Roquefort Butter image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 ounces good Roquefort cheese
1 tablespoon chopped scallions
8 (1-inch-thick) veal chops
Kosher salt
Freshly ground black pepper

Steps:

  • Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
  • Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

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