Posts Tagged ‘rib chops’
Roasted Veal Chops with Lemon and Olives – Recipe Show
Servings 2
Ingredients
2 veal rib chops 1½ inches (4cm) thick, frenched
2 lemons
Sea salt & freshly ground black pepper
1 tablespoon olive oil 15ml
1 cup veal or chicken stock 250ml
¼ cup of pitted green olives coarsely chopped
1 tablespoon unsalted butter 15ml
Directions
Preheat oven to 425°F (220°C)
Remove 2 large pieces of zest from 1 lemon and set aside.
Cut a thick slice off the top and bottom of the lemon and expose the flesh.
Stand the fruit upright on a cutting board, cutting from the top down to the bottom, remove both skin and pith.
Holding the fruit over a bowl, cut along either side of each segment to the centre to free form the membranes.
Squeeze the juice firm the spent membranes.
Strain the juice and set the segments aside.
Measure the juice.
You need 2 tablespoons of juice (25ml).
If necessary squeeze the remaining lemon.
Pat the veal chops dry and season with salt and pepper.
In a large frying pan add oil over medium-high heat and brown the chops, about 2 minutes per side.
Transfer the chops to a roasting pan and cook in the oven for another 10-15 minutes until the chops are cooked — the internal temperature of the veal should read 130-150°F (55-57°C).
Transfer the chops to a plate and let them rest, loosely covered with aluminium foil for 5 minutes.
While the chops are cooking, pour the stock into a frying pan and add the lemon zest.
Bring to a boil by deglazing the pan, scraping up the browned bits until the liquid is reduced to ¼ cup (50ml).
Remove the zest, add the lemon juice and olives, remove the pan from the heat and stir in butter until it melts.
Add the lemon segments.
Serve the chops with the lemon olive sauce spooned over them.
Recipe Source : LBCO Food and Drink Holiday 2007
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Tags: ground, tablespoon olive oil, Hospitality Recreation, frying pan, freshly ground black pepper
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Herb-Roasted Veal Chops
Prep Time: 25 minutes
Cook Time: 50 minutes
Yield: 4 servings
Ingredients
3 large garlic cloves
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary leaves
Olive oil
Salt and pepper
4 veal rib chops (each 1¼ inches (3.2cm) thick and 12-14 ounces (350g))
1 cup dry white wine
1 cup chicken broth
2 tablespoons cold unsalted butter
Directions
Finely chop garlic and in a small bowl stir together with herbs, salt, pepper, and 2 tablespoons oil. Pat chops dry and rub with all but 1 teaspoon herb mixture, reserving remaining for the sauce. Chill chops, covered, at least 15 minutes.
Preheat oven to 375° F (120°C)
photo - courtesy of Steve Karch 2008
Pat chops dry if necessary.
In a 12 inch (30cm) non-stick skillet heat oil over moderately high heat until hot but not smoking and brown chops, about 3 minutes on each side and a few seconds on edges.
Transfer browned chops to shallow baking pan.
Roast chops in middle of oven until an instant read thermometer inserted horizontally into a chop registers 160°F (70°C), 15-20 minutes.
While chops are roasting, pour off any fat from skillet (do not wipe clean).
Add wine and reserved herb mixture and deglaze skillet over high heat, scraping up brown bits, 1 minute. Boil wine mixture until reduced to about ¼ cup, about 4 minutes.
Add broth and boil until liquid is reduced by half, about 5 minutes.
Transfer chops to a heated platter.
Pour any juices from baking pan into sauce and bring to a boil.
Cut butter into pieces and add to sauce, swirling skillet until sauce is slightly thickened and butter is incorporated.
Serve chops with sauce.
Recipe Source : Gourmet Magazine Show: Cooking Live
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Tags: chicken broth, rib, swirling skillet, large garlic cloves, garlic cloves, rib chops, Salt and pepper 4Roasted Veal Chops with Lemon & Olives
Servings 2
Ingredients
2 veal rib chops 1½ inches (4cm) thick, frenched
2 lemons
Sea salt & freshly ground black pepper
1 tablespoon olive oil 15ml
1 cup veal or chicken stock 250ml
¼ cup of pitted green olives coarsely chopped
1 tablespoon unsalted butter 15ml
Directions
Preheat oven to 425°F (220°C)
Remove 2 large pieces of zest from 1 lemon and set aside.
Cut a thick slice off the top and bottom of the lemon and expose the flesh.
Stand the fruit upright on a cutting board, cutting from the top down to the bottom, remove both skin and pith.
Holding the fruit over a bowl, cut along either side of each segment to the centre to free form the membranes.
Squeeze the juice firm the spent membranes.
Strain the juice and set the segments aside.
Measure the juice.
You need 2 tablespoons of juice (25ml).
If necessary squeeze the remaining lemon.
Pat the veal chops dry and season with salt and pepper.
In a large frying pan add oil over medium-high heat and brown the chops, about 2 minutes per side.
Transfer the chops to a roasting pan and cook in the oven for another 10-15 minutes until the chops are cooked — the internal temperature of the veal should read 130-150°F (55-57°C).
Transfer the chops to a plate and let them rest, loosely covered with aluminium foil for 5 minutes.
While the chops are cooking, pour the stock into a frying pan and add the lemon zest.
Bring to a boil by deglazing the pan, scraping up the browned bits until the liquid is reduced to ¼ cup (50ml).
Remove the zest, add the lemon juice and olives, remove the pan from the heat and stir in butter until it melts.
Add the lemon segments.
Serve the chops with the lemon olive sauce spooned over them.
Recipe Source : LBCO Food and Drink Holiday 2007
Tags: tablespoon unsalted butter, lemons sea, veal rib chop, unsalted butter, salt and pepper, free form, high heatVeal Chops with Peaches and Brandy
Servings 2
Preparation time 10 minutes
Cooking time 30-40 minutes
The chops used in this recipe were about 200g each (7oz). You could make 2 serving out of each chop by butterflying it, giving you 2 chops 2cm (¾ in) thick.
Ingredients
2 Veal Rib or Loin Chops (cut 1½” (4cm) thick)
2 tablespoons butter 30ml
to taste: salt and ground pepper
1/3 teaspoon dried oregano leaves 1.5ml
4 large ripe peaches, peeled, pitted and thick sliced
1/3 cup brandy 80ml or peach brandy
1 cup dairy sour cream 250ml
Directions
Melt butter in large skillet.
Add veal chops and cook over low heat, about 15 minutes per side, or until internal temperature reaches 70°C (160°F).
Remove to a platter; season with salt, pepper and oregano.
Keep warm in the oven on an oven proof platter.
Brown peaches in pan drippings over medium heat.
Remove to a warm plate.
Add brandy to pan and cook over medium heat until liquid is reduced by
half.
Reduce heat to low; slowly add sour cream, stirring constantly until thoroughly combined.
Remove warmed veal from the oven and
return the skillet and heat through gently.
Place veal chops on individual plates or on a serving platter.
Spoon sauce over veal and top with browned peaches.
A side dish of fresh greens with your favourite dressing will give a delicious summer meal.
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Tags: teaspoon dried oregano, Cooking time, time 3, chops, c 160, thick slice, dairy sour creamRoasted Veal Chops with Madeira & Parsnips
The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal.
This recipe is easily reduced to make a meal for 2-4 people.
Serve with a green vegetable or salad.
Servings 6
Ingredients
12 small parsnips or 6 large
¾ cup (175 ml) Madeira, divided
3 tablespoons (45 ml) olive oil, divided
2 tablespoons (30 ml) granulated sugar
6 rib Veal Chops
Salt and freshly ground pepper
¼ cup (50 ml) butter
Directions
Preheat oven to 425°F (220°C)
Peel, top and tail the parsnips. If they are large, cut into quarters (medium parsnips can be cut in half).
Place in a saucepan of cold salted water.
Bring to a boil, then simmer 5 minutes.
Drain and refresh with cold water.
Toss drained, dried parsnips with ¼ cup (50 ml) of Madeira, 2 tablespoons (30 ml) olive oil and sugar.
Put in bottom of a roasting pan.
Place in oven and roast for 10 minutes.
4 Pat veal chops dry and season.
In a large frying pan, melt half the butter with remaining olive oil and brown 3 chops well, about 2 minutes a side.
Repeat with remaining butter and chops. 5 Discard any fat from the pan and add remaining Madeira.
Be careful it may catch alight.
Reduce by half, stirring to loosen any brown bits, this is called deglazing.
Add chops and coat with glaze.
Remove the roasting pan from the oven. Turn parsnips.
Place glazed veal chops on top, pour over any remaining glaze and return to the oven.
Roast 12-15 minutes more until veal chops are cooked and the parsnips soft.
Recipe source: LCBO, Autumn 2000 “The Art of Entertaining” FOOD & DRINK
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Tags: veal, heat oven, roasting pan, ml butter, Be careful, frying pan, Meat chop
Veal with Pears and Rosemary
Servings 4
Preparation time 15 minutes
Cooking time 24 minutes
Ingredients
4 Veal Rib or Loin Chops (cut 1″ (2.5cm) thick)
1 tablespoon butter 15ml
3 green onions, thinly sliced
(keep green and white parts separate)
½ cup fresh orange juice 125ml
1 pear, peeled, cored and sliced ¼ inch thick
1½ teaspoons fresh rosemary, crushed 7ml
or
½ teaspoon dried rosemary 2.5ml
¼ teaspoon grated orange peel 1ml
Orange slices, rosemary sprigs
Directions
Cook Veal Chops in butter in 12 inch (30cm) non stick skillet over medium heat until lightly browned, about 3 minutes per side.
Reduce heat to medium-low.
Cover and continue cooking 10 minutes.
Transfer chops to platter; keep warm.
Cook white parts of onion in same skillet over medium heat until tender, 2-3 minutes.
Stir in orange juice, pears and rosemary.
Simmer until sauce thickens and pears are tender-crisp, about 5 minutes.
Gently stir in orange peel and remaining onions.
Spoon sauce over veal.
Garnish with orange slices and rosemary sprigs.
Recipe source (1989 Favourite Veal Contest Pamphlet)
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Tags: veal chops, orange peel, loin chops, green onionGrilled Veal Rib Chops
Servings 4
Preparation time 5 minutes
Cooking time 12-14 minutes
Ingredients
4 Veal Rib Chops (cut 1inch (2.5cm) thick)
to taste: salt and pepper
Directions
Broil Veal Rib Chops on grid over medium coals, turning once.
Broil chops 12-14 minutes or until meat thermometer registers 160°F. (72°C)
Season with salt and pepper, if desired.
Recipe source (Today’s Veal Pamphlet)
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Tags: veal ribs breast recipe grill, broil veal rib chop, minutes cooking time, chops, veal chopsBrandied Peach Veal Chops
4 Servings
Preparation time 10 minutes
Cooking time 25-30 minutes
Ingredients
4 Veal Rib or Loin Chops (cut 1″ (2.5cm) thick)
2 tablespoons butter 30ml
to taste: salt and ground pepper
½ teaspoon dried marjoram leaves 2ml
4 large ripe peaches, peeled, pitted and thick sliced
1/3 cup peach brandy or brandy 80ml
1 cup dairy sour cream 250ml
Directions
Melt butter in large frying pan.
Add veal chops and cook over medium heat, about 8 minutes per side.
Remove to a platter; season with salt, pepper and marjoram.
Keep warm.
Brown peaches in pan drippings over medium heat.
Remove to a warm plate.
Add peach brandy to pan and cook over medium heat until liquid is reduced by
half. Reduce heat to low; slowly add sour cream, stirring constantly.
Return veal to pan and heat through gently.
Place veal chops on four individual plates or on a serving platter.
Spoon sauce over veal and top with browned peaches.
Recipe source (1988 Favourite Veal Contest Pamphlet)
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Tags: veal rib, Veal Contest Pamphlet, large ripe peaches, Directions Melt butter, Peach Veal Chops, Place veal chops, chops
Tropical Veal Chops
Servings 4Preparation time 10 minutes
Cooking time 12-14 minutes
Ingredients
4 Veal Rib Chops
cut 1″ thick (2.5cm thick)
(about 8 oz. each) (240g each)
3 tablespoons fresh lime juice 45ml
3 tablespoons honey 45ml
2 tablespoons grated fresh ginger 30ml
½ tablespoon grated lime peel 8ml
Directions
Stir together lime juice, honey, ginger and lime peel.
Place Veal Rib Chops in utility dish just large enough to hold chops.
Brush lime mixture liberally over both sides of chops.
Refrigerate, covered, 30 minutes while preparing coals.
Remove chops from dish; brush with any remaining lime mixture.
Place chops on grid over medium coals and grill 12-14 minutes, turning once for medium or to desired doneness.
Recipe source (Grilled Veal Five Recipe Page)
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Tags: utility dish, grated lime, Brush lime mixtureGrilled Veal Rib Chops
Servings 4
Preparation time 5 minutes
cooking time 12-14 minutes
Ingredients
4 Veal Rib Chops (1″ thick) (2.5cm thick)
to taste: salt and pepper
Directions
Brown the Veal Chops on grid over medium coals, turning once.
Broil Veal Chops 12-14 minutes.
Season with salt and pepper.
Recipe source (Try Em – Easy Recipes)
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Tags: veal rib chop, grilledvealribchops, grilled veal
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
