VEAL CHOPS WITH BALSAMIC SYRUP
Make and share this Veal Chops with Balsamic Syrup recipe from Food.com.
Provided by tamibic
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In small sauce pan boil vinegar and soy for about 5 minutes to reduce.
- Add orange juice and turn to down to simmer.
- Mix sugar and pepper and press onto one side of each chop.
- Heat large skillet to med/high and spray with oil.
- Add chops seasoned side down to hot pan and cook for 3-4 minutes, turn and cook additional 4 minutes.
- Top each chop with Balsamic Syrup and serve.
BALSAMICO VEAL CHOPS RECIPE
Turn your home to a fine Italian restaurant with this Balsamico Veal Chops Recipe. This veal chops recipe gets a sweet, acidic punch from balsamic vinegar.
Provided by My Food and Family
Categories Beef
Time 48m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat and heat oven to 350ºF. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.
- Mix pasta sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.
- Bake 25 min. or until chops are medium doneness (160°F). Serve topped with the sauce.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 440 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 9 g, Protein 25 g
GRILLED MONGOLIAN VEAL CHOPS
Steps:
- Combine all ingredients in a shallow baking dish. Add veal chops to the mixture and turn to coat. Cover and let marinate 3 to 4 hours or overnight. Preheat grill. Remove veal from marinade and grill the chops for 7 to 8 minutes on each side or until cooked through
VEAL CHOPS WITH BALSAMIC PAN SAUCE AND SPINACH SALAD WITH PECANS, PEARS, AND GORGONZOLA
Steps:
- Preheat the oven to 350°F.
- Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown. Remove the nuts from the oven and cool them completely.
- Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Liberally season the veal chops with salt, pepper, and sage. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.
- While the chops are resting, make the sauce. To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute. Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.
- While the sauce is simmering, prepare the salad. In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper. Add the sliced pear and toss to coat. Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese. Toss to combine and coat.
- Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted. Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.
VEAL CHOPS ITALIANO
I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I'd hoped and I'll definitely try it again.
Provided by Tom S.
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
- Sprinkle the chops with the thyme, salt and pepper to taste.
- In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
- Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
- When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
- As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
- Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
- Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.
FRENCH VEAL CHOPS
I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts : Calories 469 calories, Fat 31g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1146mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
BALSAMIC-GLAZED PORK CHOPS
The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.
Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.
BALSAMIC-GLAZED PORK CHOPS
Steps:
- Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
- Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.
VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES
Pork chops can be substituted for the veal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
- Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
- Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.
VEAL CHOP WITH PORTABELLO MUSHROOMS
A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
- Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
- Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g
VEAL CHOPS BEAU SéJOUR
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
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 CHOPS, WITH FRESH BASIL
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
- Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
- Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil and serve.
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