Roasted Double Veal Chops Recipes

PAN ROASTED VEAL CHOPS

Steps:

• Remove chops from the refrigerator about an hour before cooking to let them come up to room temperature. Pat them dry.
• Slice and thoroughly wash the leeks. They grow in very sandy soil, and sand and dirt can get trapped in all the layers of leaves, so make sure to rinse them several times.
• Roughly chop the leeks.
• Mince shallot and thyme.
• Pre-heat the oven to 450°F.
• Melt 2 tablespoons of butter in a heavy bottomed sauce pan and sweat the shallot and leeks over low heat covered for approx. 10-12 minutes. They should be very soft and translucent but not take on any color.
• Turn the heat up to medium, and add the veal/beef stock. Simmer uncovered for 3-4 minutes, then re-cover and set aside. The leek/shallot mixture should be moist but not swimming in stock at this point.
• Meanwhile, heat your oven proof pan over medium-high heat for three or four minutes.
• Add the canola oil and heat until the oil shimmers.
• Season the veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned.
• Flip the chops over and cook for another minute, then slide the oven proof pan into the hot oven for 6-9 minutes, depending on how you like your meat done. (See my meat doneness chart)
• While the chops are roasting in the oven, add the thyme to the shallot and leeks, season to taste with salt and pepper and cook over medium-high heat to warm up.
• To serve, spoon half the onion/leek mixture onto each plate, then set the veal chops on top of the mixture and serve.

DOUBLE-CUT VEAL CHOPS WITH AROMATIC PAN SAUCE

Steps:

• Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme, and garlic to pot. Reduce heat to medium-high; sauté until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer 10 minutes. Turn chops over. Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145°F to 150°F). Place veal on plate; tent with oil.
• Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowl to make puree; return puree to pot. Bring to boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.
• Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.

PAN ROASTED DOUBLE VEAL RIB WITH BOUQUET OF VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to boil. Have a bowl filled with ice water ready. Trim the tough outer leaves and base from the artichokes. Place them in boiling water for about 10 minutes, until tender. Remove from the water and place them in bowl of ice water. Cut artichokes in 1/4 or 1/8ths and set aside.
• Place pearl onions in boiling water and blanch them for 3 minutes. Refresh them in ice water and set aside. Put shelled fava beans in boiling water for 1 minute. Remove them from boiling water and place them in ice water. Slip skins off the fava beans and set aside.
• Place shelled English peas in boiling water for 30 seconds. Remove them from boiling water and place them in ice water. When cold, remove from water and set aside. Repeat the blanching method for the asparagus, carrots, zucchini, and yellow squash. Remember to just blanch them until tender.
• Place scrubbed fingerling potatoes on baking sheet. Sprinkle with salt and pepper and drizzle with a teaspoon of olive oil. Place in oven and roast for 20 minutes. Remove from the oven and allow to cool. The potatoes should still be quite firm. Cut them into 1/2-inch dice and set aside.
• Roast the Veal: Place a 12-inch, ovenproof skillet over medium heat. Season the veal chop on both sides with salt and pepper. Add olive oil to the pan and heat. Place the veal in the pan and cook over medium heat for 4 minutes. Turn the chop over and continue cooking on the other side for 4 more minutes. The meat should be well browned.
• Add mushrooms, artichokes, potatoes, roasted garlic, and pearl onions to the pan. Place the thyme and sage sprigs on top of the veal and place in the preheated oven. Roast the veal and vegetables for 12 minutes. Using a kitchen towel or oven mitt, remove the pan from the oven. Remove the veal from the pan and place it on a cutting board. Allow the veal to rest for 10 minutes before slicing.
• Prepare the Sauce: Place the pan with the vegetables over high heat and saute the vegetables that were cooked with the veal for 1 minute. Add the Madeira and the stock. Reduce by 1/2 and add the peas, fava beans, asparagus, carrots, zucchini, and yellow squash. Add the butter (cut in small pieces) to the pan. Swirl the pan to incorporate the butter. Spoon the vegetables and sauce onto 2 warm dinner plates. Slice the veal and lay it over the vegetables. Serve and enjoy.

VEAL CHOPS WITH ROASTED SHALLOTS, ARUGULA, AND SOFT POLENTA

Steps:

• Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.
• Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.
• Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.
• Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

VEAL CHOPS BEAU SéJOUR

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.

ROASTED VEAL CHOP WITH MORELS

Steps:

• Preheat oven to 350°F with rack in middle.
• Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
• While morels soak, let veal chops stand at room temperature 30 minutes.
• Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
• Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
• Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
• Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
• Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.

DOUBLE VEAL CHOPS WITH BRAISED SPRING VEGETABLES

Steps:

• In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter. Add the veal trimmings. Over medium-high heat, brown for 5 minutes, stirring. Add the veal chops and garlic. Season well with sea salt and pepper. Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically. Remove the veal chops, leaving the garlic and the veal trimming in the pan. Drain all fat from the skillet.
• Add the chicken broth to the pan. Deglaze over high heat, reducing by half. Check seasonings. Return the veal chops to the pan with any of their accumulated juices. Remove from the heat, and keep warm.
• Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil. Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions. Reduce heat to medium-low. Cook, stirring, for 30 minutes.
• Bring 4 cups of salted water to a boil. Add the asparagus, sugar snap peas and broccoli rabe. Return to a boil, and cook for 1 minute. Drain well.
• Add remaining butter to the vegetable skillet. Add the drained vegetables. Check for seasonings.
• Slice the veal thinly and serve with vegetables and reduced pan juices. Include garlic cloves if desired.

ROASTED VEAL CHOPS WITH SHALLOTS, TOMATOES, AND OLIVE JUS

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-ROASTED VEAL CHOPS WITH ARUGULA

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.