Balsamic Glazed Veal Chops Recipes

BALSAMIC GLAZED VEAL CHOPS

Steps:

• 1. Prepare grill or preheat broiler Mix oil and vinegar in small bowl. Pour half of it into a shallow dish. Put the veal chops in the dish, coating well with the marinade. Let sit for 30 minutes.
• 2. Grill veal chops to desired doneness, basting with reserved half of the oil and vinegar mixture. Cook for about 3 minutes on each side for medium. Sprinkle with salt and pepper and serve at once. Serves 4

BALSAMICO VEAL CHOPS RECIPE

Steps:

• Heat grill to medium-high heat and heat oven to 350ºF. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.
• Mix pasta sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.
• Bake 25 min. or until chops are medium doneness (160°F). Serve topped with the sauce.

VEAL CHOPS WITH BALSAMIC PAN SAUCE AND SPINACH SALAD WITH PECANS, PEARS, AND GORGONZOLA

Steps:

• Preheat the oven to 350°F.
• Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown. Remove the nuts from the oven and cool them completely.
• Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Liberally season the veal chops with salt, pepper, and sage. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.
• While the chops are resting, make the sauce. To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute. Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.
• While the sauce is simmering, prepare the salad. In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper. Add the sliced pear and toss to coat. Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese. Toss to combine and coat.
• Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted. Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.

VEAL CHOPS WITH BALSAMIC SYRUP

Steps:

• In small sauce pan boil vinegar and soy for about 5 minutes to reduce.
• Add orange juice and turn to down to simmer.
• Mix sugar and pepper and press onto one side of each chop.
• Heat large skillet to med/high and spray with oil.
• Add chops seasoned side down to hot pan and cook for 3-4 minutes, turn and cook additional 4 minutes.
• Top each chop with Balsamic Syrup and serve.

BALSAMIC-GLAZED PORK CHOPS

Steps:

• Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
• Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.