Posts Tagged ‘rib chops’
Veal Chops with Balsamic Glaze and Caramelized Onion Confit
Veal chops served with this caramelized onion garnish and balsamic glaze are a real taste sensation.
To complete the meal, serve with your favourite potatoes and a tossed green salad and you have the makings of a perfect evening.
6 servings
Ingredients
confit
1/4 cup vegetable oil (60 ml)
8 large onions, thinly sliced
8 shallots, thinly sliced
2 large cloves of garlic, finely chopped
1 large fresh thyme sprig
1 bay leaf
1/2 teaspoon white sugar (2.5 ml)
1/2 cup dry white wine (120 ml)
salt and pepper
meat
6 8-oz veal loin or rib chops about 1-inch (2.2-cm) thick
1 tablespoon of vegetable oil (15 ml)
3 tablespoons vegetable oil (60 ml)
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary (30 ml)
2 tablespoons chopped fresh thyme (30 ml)
glaze
3/4 cup balsamic vinegar (180 ml)
1 tablespoon brown sugar (15 ml)
Directions
To make the confit:
Heat the oil in a large skillet over medium heat.
Add the onion, shallots, garlic, thyme and bay leaf.
Sprinkle the sugar on top.
Cook slowly, stirring occasionally, until the onions are light brown and the mixture is well cooked.
Stir in the white wine and cook until all the liquid has evaporated.
Season with salt and pepper.
Keep warm while preparing the chops.
To cook the meat:
Preheat the oven to 250°F (120°C).
Season the veal chops well with salt and pepper.
In a small bowl, mix 1 tablespoon (15 ml) of vegetable oil with the garlic, rosemary and thyme.
Spread the mixture over both sides of the chops.
Heat 2 oven-proof skillets over medium high heat.
Divide the 3 tablespoons (45 ml) of vegetable oil between the 2 skillets and, when hot, place 3 chops in each skillet.
Sear the meat for approximately 3 minutes per side.
Transfer to a shallow pan and place in the oven to keep warm while making the sauce.
To make the glaze:
Place one of the skillets over medium-high heat. Pour half of the balsamic vinegar into the first skillet and, using a wooden spoon, scrape up the brown bits from the bottom of the pan. Pour the mixture into the second skillet. Pour in the remaining vinegar and again, scrape up all the brown bits from the bottom of the pan. Add the brown sugar and bring the mixture to a boil. Continue to cook until the mixture has reached a syrupy consistency.
Serve the chops with the caramelized con- fit and the sauce.
Nutritional value per serving
Calories 950
Fat 18.3g
Saturated 3g
Carbohydrates 2g
Protein 54g
Recipe Source: Ontario Veal Appeal
Tags: taste sensation, Onion Confit, tablespoons vegetable oil, oven-proof skillets, recipe source, carbohydrates 2g protein
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Panboiled Garlic Sage Veal Chops
Total preparation and cooking time: 25 minutes
4 servings
Ingredients
4 well-trimmed veal rib or loin chops, cut 1 inch thick (approx. 8 ounces each) Salt optional
Seasonings:
1 tablespoon finely chopped fresh sage or 1 tablespoon rubbed sage
1 large clove garlic, crushed
1/4 teaspoon cracked black pepper
Direction
Combine seasoning ingredients; press into both sides of veal chops.
Heat large nonstick skillet over medium heat until hot.
Place chops in skillet; cook 12-14 minutes for medium doneness, turning once.
Season with salt, if desired.
Nutritional Information Per Serving Using Veal Rib Chops: 153 calories;
22g protein; 0g carbohydrate;
6g fat;
0.9mg iron;
83mg sodium;
98mg cholesterol.
Honey Citrus Glazed Veal Chops
Servings 4
Preparation time 10 minutes
Cooking time 12-14 minutes
Marinating Time = 30 minutes
Ingredients
4 Veal Rib Chops well trimmed (cut 1inch thick (2.5cm), 8oz each
Marinade
3 tablespoons fresh lime juice 45ml
2 tablespoons honey 30ml
2 teaspoons grated fresh ginger10ml
½ teaspoon grated lime peel 2ml
Directions
In small bowl, combine marinade ingredients; mix well.
Place veal chops in shallow dish just large enough to hold chops.
Brush marinade liberally on both sides of chops; reserve any remaining marinade.
Cover and marinate in refrigerator 30 minutes.
Brush chops with reserved marinade.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12-14 minutes for medium doneness, turning once.
Cook’s Tip:
To broil, place chops on rack in broiler pan so surface of meat is 4 inches from heat.
Broil 14 -16 minutes for medium doneness, turning once.
Nutritional Information Per Serving: 186 calories;
22g protein;
10g carbohydrate;
6g fat;
1mg iron;
84mg sodium;
97mg cholesterol.
Mediterranean Veal Chops
Braising blade chops in wine gives a delicious flavour to veal as well as making them melt-in-your mouth tender. The sunny Mediterranean flavours of this dish are great at any time of year.
Ingredients
2 veal blade chops (about 3 lbs/1.5 kg)
1 tablespoon olive oil 15 ml
1 tablespoon dried basil 15 ml
1 teaspoon salt 5 ml
1 teaspoon dried thyme 5 ml
1/2 teaspoon freshly ground black pepper 2 ml
1 cup dry white wine 250 ml
1 can (14 oz/398 ml) artichokes,
3 cloves garlic, minced drained and halved
1 onions, sliced lengthwise
1 each sweet red and yellow pepper,
1 lb mushrooms, sliced 500 g cut in strips
(about 5 cups) black olives (optional)
Directions
Season chops on both sides with salt and pepper.
In skillet, heat half of oil over medium-high heat; brown one of the veal chops for about 2 minutes on each side.
Transfer to large shallow baking dish.
Repeat with remaining oil and veal chop.
Add garlic, onions, mushrooms, basil and thyme to skillet and cook, stirring, for about 10 minutes or until liquid is released from mushrooms and they are starting to brown.
Pour in wine and bring to boil, scraping any brown bits stuck to pan.
Spread mushroom mixture over chops.
Bake in 325°F (160°C) oven for 20 minutes. Sprinkle artichokes and sweet peppers over top; baste with juices. Bake for 20 to 30 minutes longer or until veal is fork tender. Cut meat from bones and serve with vegetables and pan juices. Sprinkle each serving with black olives, if desired. Makes 4 servings.
Variation: Replace blade chops with 4 rib chops.
Add artichokes and sweet peppers to baking dish with mushroom mixture.
Reduce baking time to 15 – 20 minutes or until chops are desired doneness.
Nutrition Information Per Serving:
598 Calories, 76.2 g Protein, 14.5g Fat, 32.7 g Carbohydrate
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This recipe was taken from the “Traditional Veal Favourites” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide |
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Provitello Veal Rib Chop with Mango Salsa
Provitello Frozen Veal Rib Chops will stay juicy because they are cut fairly thin -Chef John Meyer.
- Great Tasting
- Ready for BBQ
- Safe and Easy to cook
- Cooks in less than 8 minutes right from the freezer
- Always Juicy and Tender
Serves 4
An Easy Recipe
20 minutes to prepare
Grilling time 6-8 minutes on the BBQ
Ingredients
4 frozen (Provitello) veal rib chops
- Marinade
3 cloves of garlic
1 lemon
1 tablespoon of olive oil
pepper
- Side dish
20 small new potatoes
2 whole garlic cloves
pepper and salt to taste
few parsley stalks
parsley for garnish
- Main dish
2 Portobello Mushrooms
2 Romano tomatoes
2 chili Roma peppers
bunch of spring onions
parsley for garnish
- Mango Salsa
2 mangos
1/2 red pepper
red onion or white sweet onion
1 lime
1 Jalapeno pepper
white wine vinegar
salt and pepper
chives
honey or sugar
Directions
To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl.
Cut a lemon in half and squeeze into the bowl
Add a some pepper and about a tablespoon of olive oil (75ml)
To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks.
Put on stove to boil.
Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill.
Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops.
Cut a 2 tomatoes in half and place with the chops.
Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well.
Slice the top off the green onions and an cut off the root strands. Place on the plate.
To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop up a large red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa. ( can also use honey)
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper,salt and also a touch of sugar .
Add a few chives — toss the mixture and leave for about 2 hours.
However if not prepared in advance – it is still fine to eat within a 1/2 hour when the chops have been grilled.
Remove the potatoes when cooked and strain. Remove the garlic pieces. Put in serving dish and add some parsley.
Start the BBQ and bring to high heat. Then lower slightly. Make sure the grill is clean so that the chops do not stick. Add the marinade to both sides of all the chops and vegetables previously cut.
Add everything at once to the grill — all the vegetables and the veal chops and grill for 3-4 minutes.
Turn everything once and grill another 3-4 minutes maximum .
You can add some Feta Cheese and to the top of the tomatoes near the end.
Recipe Source – Chef John Meyer for Delft Blue
Tags: fresh spinach with grated nutmeg or garlic pictures, veal chop bbq times, bbq, spring onions parsleyVeal Rib Chops with Fennel & Figs
Serves 2
Ingredients
2 X 8 oz veal rib chops (each about 1 1/4 inches thick) total 454g of veal
1 3/4 cups canned low-salt chicken broth
2 medium fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped
12 dried black Mission figs
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon pumpkin pie spice
1/2 cup canned beef broth
2 tablespoons minced shallot
1 cup tawny Port
Directions
Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat.
Simmer until tender, about 10 minutes.
Remove from heat; mix in figs and let stand 10 minutes.
Strain; reserve liquid, fennel and figs separately.
Melt 1 tablespoon butter in heavy large skillet over medium-low heat.
Transfer fennel bulbs to skillet, cut side down. Sprinkle with 1/2 teaspoon sugar, salt and pepper.
Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper.
Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish.
Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish.
Place figs between fennel bulbs.
Dot with 1 tablespoon butter.
Cover baking dish with foil.
Set aside.
Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil.
Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes.
Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)
Preheat oven to 350°F. Bake fennel until very tender, about 40 minutes. Remove from oven; keep covered.
Maintain oven temperature.
Sprinkle veal with salt and pepper.
Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat.
Cook veal until brown, about 3 minutes per side. Transfer to oven.
Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes.
Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal. Garnish with fennel fronds.
Recipe Source: epicurious.com
Veal Milanese
Veal Milanese is a staple on New York menus. This contemporary version is simplified for the home cook, using veal scaloppine (scallopini) instead of the classic rib chops. The dish is freshened up with an accompaniment of peppery arugula and tomato salad. If you make the salad in winter, when tomatoes are not in season, omit them.
serves 4
Ingredients
4 slices veal scaloppine, (scallopini) each about 1/4 inch (6 mm) thick
sea salt and freshly ground pepper
1½ cups fine dried bread crumbs (375 ml)
½ cup freshly grated Parmesan cheese (125 ml)
2 tablespoons minced fresh flat-leaf (Italian) parsley (30 ml)
1 tablespoon dried oregano, crumbled (15 ml)
2 large eggs
1 cup all-purpose flour (250 ml)
5 oz (140 g) arugula leaves, about 4 cups (1 litre)
1 cup small sweet tomatoes, halved (250 ml)
extra-virgin olive oil
juice of ½ lemon
olive oil for frying
4 tablespoons unsalted butter (60 ml)
wedge of Parmesan cheese
1 lemon, cut into eighths
Directions
Place each veal scallopini slice between sheets of plastic wrap.
Using a meat pounder or rolling pin, pound to a uniform thickness of 1/8 inch (3mm).
Season both sides with salt and pepper.
On a dinner plate, stir together the bread crumbs, grated Parmesan, parsley, oregano, 1 teaspoon (5 mL) salt and ½ teaspoon (2 ml) pepper.
Crack the eggs into a shallow bowl and beat lightly.
Pour the flour on another dinner plate.
Dredge each veal scallopini slice in the flour, shaking off the excess, then dip into the beaten eggs, letting the excess drip back into the bowl.
Dredge in the bread crumb mixture, pressing the crumbs onto both sides.
Place the coated slices in a single layer on a tray.
Cover with plastic wrap and refrigerate.
In a large bowl, combine the arugula and tomatoes.
Drizzle with enough extra-virgin olive oil to coat the leaves lightly.
Drizzle with the lemon juice, season to taste with salt and pepper, and gently toss.
Set aside.
Heat a large, heavy frying pan over medium-high heat until very hot.
Put in enough olive oil to reach a depth of ¼ inch (6 mm) and add the butter.
When the butter melts and the mixture is hot but not smoking, working in batches, place the coated veal scallopini slices in the pan; do not crowd the slices.
Cook until golden brown, 1-2 minutes.
Turn and cook on the second side until golden brown, 1-2 minutes longer.
Transfer to paper towels to drain.
Divide the veal scallopini slices among individual plates.
Mound the salad alongside, dividing it evenly.
Using a vegetable peeler or a cheese plane, cut 4 or 5 shavings from the Parmesan wedge over each salad.
Place 2 lemon wedges on each plate and serve.
Serve with a soft, non-acidic Pinot Noir ( is a red wine grape most notably grown in Burgundy and Champagne, as well as California and Germany )
Recipe Source: Go at home
Tags: frying pan, ground, veal scallopVeal Chops with Asparagus and Morels
serves 4
Ingredients
16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
5 tablespoons peanut oil, divided
12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
4 8- to 9-ounce veal rib chops (each 3/4 to 1 inch thick)
2 tablespoons all purpose flour
4 shallots, peeled, halved lengthwise, plus 1/3 cup minced shallots
6 whole fresh sage leaves plus
6 fresh sage leaves, sliced
6 fresh thyme sprigs
2 bay leaves
4 garlic cloves, minced
1 cup low-salt chicken broth
2 tablespoons chopped fresh chives
Directions
The roasted chops are finished with a mix of asparagus, morels, and herbs.
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes.
Drain. Transfer asparagus to bowl of ice water.
Drain well.
DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
Preheat oven to 425°F.
Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat.
Add morels and saute until tender and browned, about 8 minutes.
Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
Heat 1 tablespoon peanut oil in same skillet over high heat.
Sprinkle veal chops with flour, salt, and pepper.
Add veal chops to skillet; cook until browned, about 2 minutes per side.
Transfer to plate.
Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and sauté until shallots are softened, about 6 minutes.
Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes.
Transfer chops and shallot mixture to plate.
Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes.
Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes.
Transfer veal chops, morel-asparagus mixture, and pan juices to plates.
Sprinkle with chopped chives and serve.
Recipe Source Bon Appétit | May 2008
by Yves Camdeborde
Saltimbocca, veal sautéed with prosciutto crudo
4 servings
Saltimbocca is a classic Italian veal recipe that’s full of layered flavors from the prosciutto crudo ham to the sage and garlic sauté.
Ingredients
250 grams (8.8 oz) of tender thinly sliced veal (scaloppini or rib chops)
5 slices of prosciutto crudo ham
½ cup of dry white wine
fresh sage leaves
1 garlic clove
small cube of butter, 1½ table-spoons
Flour for coating
extra virgin olive oil
salt and ground black pepper for seasoning
Directions
Start by sautéing the garlic and sage leaves, with a little oil and butter on a low heat in a large frying pan.
This sauté will bring most of the subtle flavors to the recipe later on when the saltimbocca are added in.
There are different ways the sage flavor can be introduced to this recipe which will be covered later on, but for this video the sage in the sauté will be used.
Next prepare the veal by laying slices of prosciutto crudo over the top and then cutting both the veal and prosciutto into medium sized rectangular pieces. If your veal is not thin or tender enough then use a meat tenderizer and pound it a bit until it’s tender before you add the prosciutto over the top.
After that skewer the prosciutto and veal together with a tooth pick, then lightly coat them in the flour. while your doing this keep an eye on your sauté making sure the garlic or sage doesn’t burn.
Sometimes this recipe is prepared with a leaf of sage on each piece of saltimbocca like the one pictured on the left in the video, you may see it like this in a restaurant as well.
Now the saltimbocca are ready i add them to the sauté and let them cook for about 6 minutes on one side and 6 minutes on the other side or until the veal is cooked and the prosciutto is lightly browned.
Next to make the saltimbocca sauce deglaze the frying pan with a dry white wine for about 8 to 10 minutes or until the smell of the alcohol is gone. Speed up the process by raising the flame a little higher.
It’s ready to serve, dribble a little of the sauce from the frying pan over the saltimbocca, and add a touch of ground black pepper.
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Tags: veal with prosciutto, veal recipes saltimbocca, prosciutto crudo ham, wine fresh sage, garlic clove, Italian cuisineVeal Chops with roasted Shallots, Arugula & Soft Polenta
Serves 2
Ingredients
1 cup olive oil, divided
½ cup fresh lemon juice
¼ cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 ¾-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
¼ cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar
Soft Polenta ( see below for instructions * )
4 cups arugula
Info for Soft Polenta
Ingredients
6 cups water
1/4 cup (1/2 stick) butter
1 teaspoon salt
1 1/4 cups quick-cooking polenta (pre-cooked maize meal)
Instructions
Bring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta.
Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.
*Quick-cooking polenta (pre-cooked maize meal) is available at some supermarkets and at Italian markets.
Directions
Whisk ¾ 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 (232°C). Combine shallots, vinegar, and remaining ¼ 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 Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
