Veal Chops With Rosemary Cream Sauce Recipes

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PAN SEARED VEAL CHOP WITH ROSEMARY



Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

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)



Perfect Veal Chop Recipe (Quick and Easy) image

These Veal Chops are quick and easy to make, with a taste that's better than a Michelin star restaurant. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!

Provided by Izzy

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 13

2 veal chops (approx. 1.5 inches thick, use rib chops for the best result)
4 tablespoons olive oil (divided)
1/4 teaspoon coarse salt
freshly ground black pepper (to taste)
1 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
1 large garlic clove (smashed)
1/4 cup chicken broth
3 tablespoons white wine
2 tablespoons butter
1/2 teaspoon minced rosemary
1/2 teaspoon minced thyme
salt and pepper (to taste)

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!

Nutrition Facts : Calories 552 kcal, Carbohydrate 1 g, Protein 43 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 194 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving

PAN SEARED VEAL CHOPS WITH ROSEMARY



Pan Seared Veal Chops With Rosemary image

Make and share this Pan Seared Veal Chops With Rosemary recipe from Food.com.

Provided by Miss Annie

Categories     Veal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

2 veal chops (about 3/4-inch thick)
2 cloves garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
1/2 cup white wine
1/4 cup chicken stock

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.

Nutrition Facts : Calories 183.9, Fat 13.9, SaturatedFat 2, Cholesterol 0.9, Sodium 46.8, Carbohydrate 3.8, Fiber 0.2, Sugar 1.1, Protein 1

VEAL CHOPS WITH ROSEMARY BUTTER



Veal Chops with Rosemary Butter image

Categories     Dairy     Sauté     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

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 WITH ROSEMARY CREAM SAUCE



Veal Chops With Rosemary Cream Sauce image

This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.

Provided by MacChef

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 -7 ounce) veal chops
1/2 cup dry white wine
2 tablespoons fresh rosemary, chopped
1 pinch nutmeg
4 ounces heavy cream
salt and pepper

Steps:

  • Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
  • Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
  • Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.

VEAL CHOP WITH PORTABELLO MUSHROOMS



Veal Chop with Portabello Mushrooms image

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Provided by COOKINGQUEEN75

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 7

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

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.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g

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