Veal Chops With Whole Grain Mustard And Honey Recipes

VEAL CHOPS WITH MUSTARD-SAGE CRUST

Steps:

• Preheat oven to 450°. Sprinkle veal chops on both sides with pepper and salt. Place bread crumbs in a shallow bowl. Combine the mustard, sage and garlic; spread over one side of each chop, then coat with bread crumbs. , Place chops, coated side up, on a rack in a shallow roasting pan. Bake 25-30 minutes or until a thermometer reads 160°.

VEAL CHOPS ITALIANO

Steps:

• If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
• Sprinkle the chops with the thyme, salt and pepper to taste.
• In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
• Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
• When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
• As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
• Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
• Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.

VEAL CHOPS WITH WHOLE-GRAIN MUSTARD AND HONEY

Steps:

• Combine the teriyaki sauce, mustard, honey and black pepper in a small bowl; stirring well.
• Place the veal chops in a large shallow dish. Pour the marinade over the veal chops; cover and marinate in the refrigerator for 1 hour.
• Remove the veal chops from the marinade, reserving marinade.
• Lightly brush the veal chops with oil. Grill, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with the reserved marinade.

BRONZED VEAL CHOPS

Steps:

• Combine the first 10 ingredients in a small bowl.
• Sprinkle all surfaces of the chops evenly with the seasoning mix.
• Pre heat 1 Tbs. olive oil in a 12-inch skillet.
• Place the chops in the skillet 2 at a time and cook for 3 minutes, turn and cook 2 or 3 more minutes.
• Remove the cook chops, wipe the skillet clean, place back over high heat, add 1 Tbs. olive oil and repeat the process with the remaining chops.

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.

GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER

Steps:

• Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
• While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
• When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.

VEAL CHOPS WITH CREOLE MUSTARD CRUST

Steps:

• Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
• Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; sauté until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; sauté until golden and crisp, about 1 minute.
• Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.

VEAL CHOPS WITH MUSTARD SAGE SAUCE

Steps:

• Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
• Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

MUSTARD AND HONEY MINI SQUASH BROCHETTES

Steps:

• In a large pot filled with boiling salted water, cook summer squash and onions 1 to 2 min. Set aside in a bowl filled with cold water.Towel dry vegetables and thread all of them on the 8 skewers. Set aside.In a bowl, mix all ingredients for the sauce. (Sauce could be prepared a day ahead.)Preheat the barbecue to high.Brush brochettes with half the sauce and place them on very hot barbecue grill. Lower heat to medium. Cook 6 to 8 minutes.Midway through cooking, about 3 min., turn brochettes and brush them with rest of the sauce. Add salt and pepper.Serve as accompanying vegetables.