Broiled Veal Chops With Mixed Peppercorns Recipes

VEAL CHOPS WITH CARAMELIZED ONIONS

Steps:

• In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

VEAL CHOPS WITH PEPPERS

Steps:

• Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
• Season the chops with salt and pepper. To the hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, transfer from the pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

VEAL CHOPS WITH MIXED PEPPERCORNS ON LENTILS WITH BROCCOLI RABE WITH GARLIC AND PECORINO ROMANO CHEESE

Steps:

• For the Lentils: Heat oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown. Remove the bacon with a slotted spoon and set aside. Cook the onion and carrot in the rendered fat until the onion softens. Add the garlic and cook for 1 minute. Add 3 cups of the water and wine and bring to a boil. Stir in the lentils, bay leaf and thyme and season with salt and pepper, to taste. Cover the pan partially and cook over medium-low heat, stirring occasionally until the lentils are tender, about 30 minutes. Add additional water is needed. Discard bay leaf and stir in the reserved bacon and parsley.
• For the Broccoli Rabe with Garlic and Pecorino Romano Cheese: Cook broccoli rabe in large pot of boiling salted water for 3 minutes. Drain and shock in ice water. Drain again and pat dry. Heat olive oil in a medium large skillet over medium heat. Add garlic and cook for 1 minute. Add broccoli rabe and saute until heated through, season with salt and pepper to taste. Remove from heat and sprinkle 4 tablespoons of the cheese over and toss to combine. Transfer to a platter and sprinkle with the remaining 2 tablespoons of cheese.
• For the Veal: Brush veal chops on 1 side with 2 tablespoons of the olive oil. Season with salt and dredge in the peppercorn mixture. Heat the remaining tablespoon of oil in a large saute pan over medium-high heat. Sear the veal peppercorn side down until golden brown, about 4 to 5 minutes. Reduce heat to medium turn the chops over and continue cooking 4 to 5 minutes for medium-rare doneness. Remove veal from pan. Increase heat to high, add shallots and cook until soft. Add wine and reduce until dry. Add stock and cook until reduced by half. Swirl in the butter and rosemary and season with salt and pepper to taste. Place veal over lentils and spoon sauce over.

BROILED VEAL CHOPS WITH MIXED PEPPERCORNS

Steps:

• Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat broiler. Transfer veal chops to broiler pan. Sprinkle with salt. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Pour any accumulated broiler pan drippings over veal and serve.

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil.
• Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium-high heat.
• Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
• Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
• Once the grill is ready, add the chops and cook on the first side for 5 minutes.
• Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
• Flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
• Serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

GRILLED VEAL CHOPS AND PEPPERS

Steps:

• Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
• Preheat grill or broiler.
• Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
• Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
• Serve at once, hot, or within 30 minutes at room temperature.