PERFECT VEAL CHOP RECIPE (QUICK AND EASY)
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
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
BROILED VEAL CHOP ALLA FIORENTINA
Steps:
- Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.
- Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.
BRONZED VEAL CHOPS
Make and share this Bronzed Veal Chops recipe from Food.com.
Provided by MsPia
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 67.8, Fat 6.9, SaturatedFat 0.9, Sodium 582.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 0.4
VEAL CHOPS BEAU SéJOUR
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It's so easy, so quick. I couldn't do without it."
Provided by Amanda Hesser
Categories dinner, easy, weekday, one pot, main course
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
- Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
- Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.
BROILED VEAL CHOPS WITH MIXED PEPPERCORNS
Steps:
- Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat broiler. Transfer veal chops to broiler pan. Sprinkle with salt. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Pour any accumulated broiler pan drippings over veal and serve.
FRENCH VEAL CHOPS
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
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