chops

« Older Entries

Spinach-Stuffed Veal Chops

Spinach-Stuffed Veal Chops
 
Print
Author:
Recipe type: Main
Serves: 4
Ingredients
  • Stuffing
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped yellow onion
  • 2 teaspoons minced garlic
  • 2 plum tomatoes, cored, seeded, and chopped
  • 1 package (10 ounces) frozen chopped spinach, defrosted and squeezed very dry
  • 3 slices prosciutto (about 2 ounces), finely chopped
  • ½ cup coarsely grated fontina cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Rub
  • 2 teaspoons finely chopped fresh rosemary leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 veal loin chops, each about 12 ounces and 1¼ to 1½ inches thick, trimmed of excess fat
  • Extra-virgin olive oil
Instructions
  1. In a large sauté pan over medium heat, warm the oil and cook the onion until soft, 5 to 6 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes. Remove from the heat and allow to cool for 3 or 4 minutes, and then add the remaining stuffing ingredients. Divide the stuffing into four portions.
  4. In a small bowl combine the rub ingredients.
  5. Cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush the chops on both sides with oil and season evenly with the rub. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  6. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  7. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once.
  8. Remove from the grill and let rest for 3 to 5 minutes.
  9. Serve warm.

 

Posted in chops | No Comments »

Veal chops with apricot and coriander spelt salad

Veal chops with apricot and coriander spelt salad
 
Print
Author:
Recipe type: main
Serves: 4
Ingredients
  • 4 veal chops
  • 200g spelt
  • 650ml approx vegetable or chicken stock
  • 5 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 60g shelled pistachio nuts, toasted
  • Zest and juice of an orange
  • Juice of a lemon
  • 1 garlic clove, crushed
  • 4 spring onions, thinly sliced
  • 70g dried apricots, chopped
  • A handful of mint leaves
  • A handful of coriander leaves
  • 2 red chillies, de-seeded and finely chopped
Instructions
  1. Take the chops out of the fridge at least half an hour before you are ready to eat so that they can reach room temperature. Place the veal chops in a dish with the lemon juice, oil, chilli, marjoram, salt and pepper and set aside.
  2. Rinse the spelt in cold water. Cover with the boiling stock, or alternatively well salted boiling water and cook until the grains are just tender, about 20 minutes.
  3. Meanwhile cook the sliced onions in hot oil until browned. Once the spelt is cooked, toss in the olive oil, citrus juices and season with salt and pepper. Leave aside for 5 minutes before tossing in the remaining ingredients.
  4. When you are ready to eat heat the large, heavy frying pan or a griddle pan until it is smoking hot and season the steaks generously with salt and pepper on both sides.
  5. Add a knob of butter and a splash of olive oil to the pan and cook the steaks for a 4-5 minutes a side (depending on their thickness and how you like them cooked) and then leave to rest in a warm place for ten minutes.
  6. Serve the steaks alongside spoons of the spelt salad and wilted spinach leaves.
Posted in chops | Tags: , | No Comments »

Veal Bordelaise with porcini mushrooms

Veal Bordelaise with porcini mushrooms
 
Print
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 oz. dried porcini mushroom
  • ½ cup olive oil
  • 1 cup red wine
  • 1 cup chopped shallots
  • Salt and freshly ground black pepper to taste
  • 2 cups store-bought veal or beef stock
  • In a saucepan, heat a splash of olive oil and add chopped shallots. Saut until they soften but are not burnt. Add red wine and let it simmer for 15 minutes. Add mushrooms, one cup of their soaking liquid, veal or beef stock and let it reduce until it reaches the right consistency and intensity of flavor.
  • 14 oz. Flame Grilled Veal Chop:
  • 4 (14-ounce) bone-in veal chops
  • 3 oz. dried porcini mushroom
  • ½ cup olive oil
  • 2 spring rosemary
  • ½ cup lemon juice
  • Salt and freshly ground black pepper to taste
Instructions
  1. Preheat the grill to medium-high and the oven to 400 degrees F. Soak the dried mushrooms in water for 20 minutes until soft. In a large bowl, mix together the rosemary, garlic, olive oil, salt and pepper to make a marinade. Coat the veal chop in the mixture and leave to marinate for five minutes.
  2. Then place on grill and cook for two minutes. Turn each chop ¼ turn and cook for an additional two minutes. Turn and cook for four minutes. Remove from grill and place on baking sheet.
  3. Roast until cooked to medium, 8 to 10 minutes, and remove from oven. Place chops on serving plates, pour bordelaise sauce over it and spoon the porcini mushrooms on top, and enjoy!
  4. Serving suggestions, mashed or roasted potatoes with sauted or grilled vegetables.
Posted in chops | Tags: , , | No Comments »

Veal Chops with Pepper-Pear Relish

Veal Chops with Pepper-Pear Relish
 
Print
Total preparation and cooking time: 45 minutes Makes 4 servings.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 veal loin or rib chops, cut 1 inch thick (approx. 8 ounces each)
  • ¼ teaspoon salt • ¼ teaspoon coarse grind black pepper
  • Cilantro sprigs (optional) • Lemon twists (optional)
  • Pepper-Pear Relish:
  • 1 tablespoon olive oil
  • 1 large each red and greten bell pepper, cut into ½-inch pieces (approx. 1 cup each)
  • ½ cup chopped onion • 2 tablespoons minced, seeded, jalapeño pepper
  • 1 tablespoon minced fresh ginger • 1 medium pear, peeled, cut into ½-inch pieces (approx. 1 cup)
  • ¼ cup fresh lemon juice • 3 tablespoons packed brown sugar • 1 teaspoon freshly grated lemon peel
  • 1 teaspoon salt • 2 tablespoons fresh lemon juice • 2 tablespoons chopped fresh cilantro
Instructions
  1. In 12-inch nonstick
  2. skillet, heat oil over medium
  3. heat until hot. Add bell peppers,
  4. onion, jalapeño pepper and ginger.
  5. Cook 10 minutes, stirring occasionally. Stir
  6. in pear, ¼ cup lemon juice, brown sugar,
  7. lemon peel and ½ teaspoon salt. Simmer 5
  8. minutes or until pear is tender, stirring occasionally.
  9. Remove from heat; stir in remaining 2 tablespoons lemon
  10. juice and chopped cilantro.
  11. Meanwhile place veal chops on rack in broiler pan so surface of
  12. meat is 4 inches from heat. Broil 14 to 16 minutes for medium doneness,
  13. turning once.
  14. Arrange chops on warm platter; season with salt and pepper. Spoon relish over
  15. chops, then garnish with cilantro sprigs and lemon twists, if desired.
Notes
Nutrition information per serving: 387 calories; 15 g fat (5 g saturated fat; 7 g monounsaturated fat); 180 mg cholesterol; 604 mg sodium; 14 g carbohydrate; 3.4 g fiber; 46 g protein; 16.8 mg niacin; mg vitamin B6; 2.2 mcg vitamin B12; 2.0 mg iron; 20.0 mcg selenium; 5.8 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.
Posted in chops, Valentine's day | Tags: , , | No Comments »

Veal Loin Chops with Mint

Veal Loin Chops with Mint
 
Print
Prep time
Cook time
Total time
 
Easy and quick veal chop recipe – Only takes 15 minutes
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 veal loin chops (with bone)
  • 1 bunch basil
  • 1 tablespoon chopped fresh marjoram
  • 3 cloves garlic
  • 4 leaves calamint (or mint)
  • 1 sprig rosemary
  • 1 pinch mustard powder
  • 2 salt-packed anchovies
  • juice of 5 lemons
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. Heat a small amount of oil in a pan over medium heat and sauté garlic.
  2. Season veal with salt and pepper and sauté on both sides until evenly brown.
  3. Crush herbs in a mortar with vinegar, lemon juice, remaining garlic clove and washed, boned and minced anchovies.
  4. When the veal chops are ready, remove from the heat, cover with herb sauce and serve immediately.
  5. :
Posted in chops, easy & quick | Tags: , , | No Comments »

Veal Chops with Kiwi Sauce

Veal Chops with Kiwi Sauce
 
Print
Prep time
Cook time
Total time
 
Great quick and easy and simple veal chop recipe
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 veal chops
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ½ cup  unsweetened apple sauce
  • 6 kiwis, puréed
  • ½ teaspoon cider
Instructions
  1. In a frying pan, heat oil; sear veal chops on each side.
  2. Continue cooking 4-5 minutes per side; salt and pepper to taste.
  3. In a bowl, mix apple sauce, puréed kiwis and cider.
  4. Serve veal chops with the sauce on the side.

Can serve this side dish with the veal chops

Carrot and Cabbage Side Dish
 
Print
Author:
Recipe type: side dish
Serves: 2-4
Ingredients
  • In a large skillet heat 2 tablespoons olive oil Add 1 cup slivered carrots 1 clove crushed garlic ½ cup red cabbage
Instructions
  1. Saute until tender add in the honey stir and serve immediately
Notes
Great colour combination Great taste Great nutrition
Posted in chops, easy & quick | Tags: , , , | No Comments »

Veal Chop Valdostana

Veal Chop Valdostana
 
Print
This is a classic veal dish from Northern Italy–which is where the “Val d’Aosta” of the name is located. It’s a distinctly Italian version of a dish that’s also found else where in Europe, although the Val d’Aosta folks claim it’s original to them. What we have here is a veal chop stuffed with ham and cheese–specifically prosciutto and Fontina.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 4 veal chops, 12 oz. each including bone
  • 4 oz. Fontina cheese
  • 4 large, thin slices prosciutto
  • ½ cup flour
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • ⅓ cup olive oil
  • 6 oz. butter
  • 1 teaspoon chopped garlic
  • 1 tablespoons chopped onions
  • ½ cup dry white wine
  • 8 oz. exotic mushrooms (porcini, shiitake, or portobello, to name a few examples), sliced ¼ inch thick
  • 1 cup whipping cream
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the Fontina cheese into four thick, narrow, long slices.
  3. Wrap the prosciutto around the cheese. Cut a slit in the side of each veal chop.
  4. Insert the prosciutto-wrapped cheese into the slits deep enough so it can’t come out.
  5. Mix the salt and white pepper into the flour, and sprinkle this on the veal chops. (Don’t dredge.)
  6. Pass each veal chop through the beaten egg to to get it good and wet. Then dredge through bread crumbs to coat thoroughly.
  7. Heat the olive oil very hot in a large skillet. Brown the chops, two at a time, to a medium-dark, crusty brown on both sides.
  8. Remove the chops and repeat with the second two.
  9. Put all four chops onto a roasting pan and into the oven at 450 degrees.
  10. Roast the chops for 12-15 minutes, until top is brown and crusty and the cheese is oozing out the sides a little.
  11. After cooking all chops, pour the excess oil from the skillet, leaving only a film.
  12. Return to medium heat and add the butter, onions, and garlic, and cook until the onions are clear.
  13. Add the white wine and bring to a boil, whisking the bottom of the pan to dissolve the pan juices.
  14. Reduce the wine by about half, then add the mushrooms and cook until they’re soft.
  15. Whisk in the whipping cream and bring to a light boil. Lower the heat to a simmer and cook for two or three more minutes to a light sauce consistency.
  16. Add salt and pepper to taste.
  17. Nap the veal chops with the sauce and lots of the mushrooms.
  18. Recipes Source
Posted in chops | Tags: , , , | No Comments »

Moroccan style veal chops

Moroccan style veal chops
 
Print
Prep time
Cook time
Total time
 
This is very easy and quick veal chop recipe — 20 minutes from start to finish
Author:
Recipe type: Main
Cuisine: Moroccan
Serves: 4
Ingredients
  • 4 Veal rib chops, approx. 1″ (2.5 cm) thick
  • ½ cup zucchini, diced small
  • ⅓ cup chopped fresh coriander (cilantro)
  • 2 tablespoons candied orange peel, diced small
  • ¼ teaspoon cinnamon
  • ¼ teaspoon Jamaican pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • salt and pepper to taste
Instructions
  1. In a bowl, combine the zucchini, coriander, orange peel, cinnamon and Jamaican pepper.
  2. Set aside.
  3. With a small, sharp knife, cut a slit about 2″ (5 cm) long in the side of each chop to make a pocket.
  4. Be careful not to pierce the meat.
  5. Stuff each chop with the reserved mixture.
  6. In a large skillet, heat the butter and the oil over medium-high heat.
  7. Fry the chops for 5 minutes on each side, or until cooked but still slightly pink inside.
  8. Season with salt and pepper to taste.
  9. Serve with couscous and green beans.
Posted in chops, easy & quick | Tags: , , | No Comments »

BBQ veal rib chop with citrus and olive oil sauce

BBQ veal rib chop with citrus and olive oil sauce
 
Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 veal chops, 280 g (10 oz.) each
  • A sufficient amount of olive oil
  • -
  • Citrus and olive oil sauce:
  • ½ lemon
  • 2 oranges
  • 1 pink grapefruit
  • 2 tablespoons olive oil 30 m
  • 2 dried shallots, finely chopped
  • 1 tablespoon honey 15 ml
  • 1 pinch of Cayenne pepper
  • ⅓ cup olive oil 100 ml
  • salt and pepper to taste
Instructions
  1. Directions
  2. Brush the veal chops with olive oil.
  3. Place the chops on the barbecue (BBQ) grill over medium heat and grill for 5-7 minutes on each side.
  4. Serve with citrus and olive oil sauce (see recipe below).
  5. - Citrus and olive oil sauce
  6. Heat olive oil in a skillet and let shallots sweat for 2 minutes
  7. Add the honey and reserved fruit quarters.
  8. Cook for 2-3 minutes and remove from heat.
  9. Place in electric blender and purée.
  10. Add Cayenne pepper.
  11. Slowly pour in the rest of the olive oil, while operating the blender; the sauce will be smooth and unctuous.
  12. Salt and pepper to taste.
Notes
Suggested garnish: braised fennel, mashed sweet potatoes, green beans.
Posted in barbecue, chops | Tags: , , , | No Comments »

Veal Chop alla Mantovana

 

Veal Chop alla Mantovana
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 veal chops, 360 g (12 oz) each, French cut
  • 4 tablespoons butter
  • 1 lb oyster mushrooms 450 g
  • salt and freshly ground pepper to taste
  • ½ cup olive oil
  • 4 tablespoons butter
  • 1 onion finely chopped
  • 1cup dry white wine
  • 1 cup demi-glace sauce
  • 4 slices Asiago cheese
  • 3 tablespoons butter
  • 2 leeks, white part only, julienned
Instructions
  1. Directions
  2. Preheat oven to 350°F (180°C).
  3. In a saucepan, add butter, mushrooms, salt and pepper and sauté until golden. Set aside.
  4. In a large skillet, add oil and heat over high heat. Season and our the milk-fed veal and brown on all sides. Reduce heat to medium and discard oil.
  5. Add butter and onions and soften. Add wine, reduce by half and add demi-glace.
  6. Season to taste. Add mushrooms, top with cheese and place in oven to finish cooking for 20 minutes.
  7. Meanwhile, in a saucepan, melt butter over medium-high heat and sauté leeks until golden.
  8. Serve the milk-fed veal chops with the sauce, and the leeks on the side.
Posted in chops | Tags: | No Comments »
« Older Entries
Veal Recipe TV
Restaurants
Take your family and friends to great restaurants for a fun and entertaining time!
Veal Cookbook Guide

Veal cookbook Guide
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.

Veal Cookbook

Veal Cookery

Feedburner
Subscribe to our Feed in a reader
Contact Us | Prviacy Policy |
Copyright © 2010 . All Rights Reserved.