Veal Chops With Port Gorgonzola Sauce Recipe 45 Recipes

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VEAL CHOPS WITH PORT GORGONZOLA SAUCE RECIPE - (4/5)



Veal Chops with Port Gorgonzola Sauce Recipe - (4/5) image

Provided by lorik

Number Of Ingredients 21

For Marinade:
4 veal chops, 3/4" thick, tied to compact meat, bones frenched, trimmings saved
1/2 cup Port wine
1 Tbsp sugar
3 cloves garlic, minced
Dash of hot sauce
1/2 small onion, chopped
1/4 cup whole fresh rosemary leaves
Salt and pepper to taste
Sauce:
2 Tbs olive oil
1/2 onion, chopped
1 Tbsp fresh rosemary leaves
Veal trimmings
1/4 cup bacon, chopped
1 clove garlic, chopped
1 cup port wine
2 cups low sodium chicken stock
1/2 cup gorgonzola, crumbled
1 Tbsp butter, softened
Salt and Pepper to taste

Steps:

  • Combine marinade ingredients in a bowl big enough to hold all 4 chops. Add chops to marinade, and add water to almost cover chops. Cover with plastic wrap and marinade overnight. For the Port Sauce: Add olive oil to large skillet, heat over medium heat. Add onion, rosemary leaves and a good pinch of kosher salt, saute until onion begins to softened. Add veal trimmings and bacon and brown thoroughly. Add garlic, and combine until fragrant. Add port and stock and bring to a boil. Reduce heat and simmer for 45 minutes. Meanwhile, remove chops from the marinade. Scrape off any solids, and pat chops dry. Drizzle chops with a small amount of olive oil and season with salt and pepper. Preheat an indoor or outdoor grill to medium high. Grill veal chops for 6-8 minutes per side. Rest for 5 minutes. To finish sauce, remove from heat and strain sauce. Return to pan and bring to a simmer over medium heat and reduce sauce to about 1/2 (your looking for a thicker consistency). When reduced, add cheese and stir to melt into sauce. Remove from heat, add butter and taste for seasoning.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine with Gorgonzola Sauce image

Categories     Milk/Cream     Tomato     Sauté     Blue Cheese     Basil     Veal     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1 pound veal scaloppine
All purpose flour
3 tablespoons (about) olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomatoes
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled Gorgonzola cheese

Steps:

  • Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
  • Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

VEAL CHOPS BEAU SéJOUR



Veal Chops Beau Séjour image

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

6 veal chops, preferably cut from the rack, each 1½ inches thick and frenched (ask the butcher to do this)
Flour
¼ cup vegetable oil
4 tablespoons unsalted butter
6 cloves garlic (peeled, if you like)
2 medium bay leaves
½ teaspoon dried thyme
Salt
freshly ground black pepper
2 tablespoons red wine vinegar
½ cup chicken stock

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.

VEAL WITH GORGONZOLA AND SWEET-AND-SOUR RED CABBAGE



Veal with Gorgonzola and Sweet-and-Sour Red Cabbage image

Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country-and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.

Yield Makes 6 servings

Number Of Ingredients 9

1 cup chicken stock or canned low-salt chicken broth
1cup beef stock or canned beef broth
6 tablespoons (about) olive oil
2 1/2 pounds 1/4-inch-thick veal cutlets
1cup all purpose flour
1/2 cup dry white wine
1cup whipping cream
6 ounces Gorgonzola cheese, crumbled
Sweet-and-Sour Red Cabbage

Steps:

  • Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
  • Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
  • Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.

VEAL CHOPS IN CHERRY-PEPPER SAUCE



Veal Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in veal chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

VEAL CHOPS WITH CARAMELIZED ONION AND STILTON SAUCE



Veal Chops with Caramelized Onion and Stilton Sauce image

Categories     Cheese     Onion     Sauté     Blue Cheese     Veal     Bon Appétit

Number Of Ingredients 9

5 tablespoons unsalted butter
2 large onions, halved, thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
1/2 cup unsalted beef broth
1 cup crumbled Stilton cheese
4 1/2-inch-thick veal chops
3 tablespoons Sherry wine vinegar
1/4 cup dried currants

Steps:

  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm. Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
  • Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
  • Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE



Veal Scaloppine With Gorgonzola Sauce image

Make and share this Veal Scaloppine With Gorgonzola Sauce recipe from Food.com.

Provided by Crabzilla

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup beef stock or 1 cup canned beef broth
1 cup chicken stock or 1 cup canned low sodium chicken broth
1 lb veal scallopini (thin!!)
6 tablespoons all-purpose flour (or enough to dredge scalopine in)
3 tablespoons olive oil
1 cup whipping cream
3/4 cup chopped seeded plum tomato
6 tablespoons chopped fresh basil
1 tablespoon tomato paste
2/3 cup crumbled gorgonzola

Steps:

  • Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
  • Remove from heat and set aside.
  • Sprinkle veal with salt and pepper.
  • Dredge veal in flour to coat, shaking off excess.
  • Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
  • Transfer veal to serving platter and tent to keep warm.
  • Repeat above steps with remaining veal, adding more oil to skillet as necessary.
  • Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
  • Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
  • Add 1/3 cup of the Gorgonzola and stir until melted.
  • Pour sauce over veal.
  • Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

Nutrition Facts : Calories 584.1, Fat 43.2, SaturatedFat 20.9, Cholesterol 188.7, Sodium 723.5, Carbohydrate 15.2, Fiber 1, Sugar 2.5, Protein 33.8

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