Bronzed Veal Chops Recipes

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UMBRIAN-STYLE VEAL CHOPS



Umbrian-Style Veal Chops image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1/2 packed cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 packed cup fresh mint
2 tablespoons chopped fresh marjoram
2 tablespoons white wine vinegar
1 tablespoon anchovy paste
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, smashed
Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
1/2 small red onion, roughly chopped
3 tablespoons extra-virgin olive oil
Four 8-ounce 3/4-inch-thick bone-in veal rib chops
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.
  • For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
  • Spoon the dressing on top of the chops and serve.

PAN SEARED VEAL CHOP WITH ROSEMARY



Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

  • Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

VEAL CHOPS WITH CARAMELIZED ONIONS



Veal Chops with Caramelized Onions image

Simply broiled veal chops with this sweet yet savory topping will remind you of a dinner by the fire in a romantic, rustic diner far from home-even if you never leave yours!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 12

3 cups sliced red onions (2 medium)
1/4 cup water
1/4 cup packed brown sugar
1/4 cup golden raisins
1/2 cup white wine or apple juice
1/3 cup white wine vinegar or white vinegar
1 teaspoon ground sage
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
6 veal loin or rib chops, 1/2 inch thick (3 lb)

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.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

BRONZED VEAL CHOPS



Bronzed Veal Chops image

Make and share this Bronzed Veal Chops recipe from Food.com.

Provided by MsPia

Categories     Veal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons onion powder
1 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
3/4 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne
6 veal chops
3 tablespoons olive oil

Steps:

  • Combine the first 10 ingredients in a small bowl.
  • Sprinkle all surfaces of the chops evenly with the seasoning mix.
  • Pre heat 1 Tbs. olive oil in a 12-inch skillet.
  • Place the chops in the skillet 2 at a time and cook for 3 minutes, turn and cook 2 or 3 more minutes.
  • Remove the cook chops, wipe the skillet clean, place back over high heat, add 1 Tbs. olive oil and repeat the process with the remaining chops.

Nutrition Facts : Calories 67.8, Fat 6.9, SaturatedFat 0.9, Sodium 582.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 0.4

BROILED VEAL CHOP ALLA FIORENTINA



Broiled Veal Chop alla Fiorentina image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 2 servings

Number Of Ingredients 9

2 (3-inch thick) veal loin chops
2 garlic cloves, chopped
1 teaspoon rosemary
1 teaspoon sage
Pinch salt and pepper
2 ounces virgin olive oil
4 ounces (1 stick) butter
1 lemon, cut in half
Steamed vegetables, as an accompaniment

Steps:

  • Butterfly veal chops and marinate for 2 to 3 hours, refrigerated, in mixture of chopped garlic, rosemary, sage, salt, pepper, and olive oil. Coat veal chops thoroughly by turning several times.
  • Put veal chops on broiling pan coated in butter. Place pan under a preheated broiler and cook veal for 5 minutes on each side. Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables.

BROILED VEAL CHOPS WITH ANCHOVY BUTTER



Broiled Veal Chops With Anchovy Butter image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
4 loin veal chops, about 3/4 pound each
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped anchovies or anchovy paste
4 tablespoons butter, preferably at room temperature
2 tablespoons chopped fresh coriander

Steps:

  • Preheat a charcoal or gas grill or preheat broiler to high.
  • Spoon oil into a flat dish and add chops in one layer, turning to coat on all sides. Sprinkle with cumin, rosemary, shallots, salt and pepper. Set aside.
  • Meanwhile, combine chopped anchovies or anchovy paste, butter, salt, pepper and coriander in a bowl. Blend thoroughly.
  • When ready to cook chops, scrape marinade with herbs from sides of each chop, returning the marinade with herbs to the dish. Put marinade in a warm place. If using a grill, cook the chops about 10 minutes, turning them often.
  • If using a broiler, arrange chops on a rack and place about 2 inches from the source of heat. Leave broiler door partly open and cook chops about 5 minutes. Turn them and continue broiling 2 minutes longer.
  • Return chops to the marinade in the dish and brush to coat both sides. Spoon anchovy butter over chops and serve.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 17 grams, Sodium 875 milligrams, Sugar 0 grams, TransFat 0 grams

SIMPLE BAKED ROSEMARY AND OLIVE OIL VEAL CHOPS



Simple Baked Rosemary and Olive Oil Veal Chops image

Make and share this Simple Baked Rosemary and Olive Oil Veal Chops recipe from Food.com.

Provided by petlover

Categories     Veal

Time 1h

Yield 2 chops, 1-2 serving(s)

Number Of Ingredients 4

2 bone-in rib veal chops, approx 1 1/2-inch - 2 inch thick
3 tablespoons olive oil
salt & pepper
1 teaspoon rosemary

Steps:

  • 1. Place veal chops in a foil lined baking pan ( i use and 8x8 Pyrex).
  • 2. Mix olive oil and rosemary together then pour over veal chops. Sprinkle with salt and pepper on both sides. Turn chops over to coat both sides and let sit , to marinate a bit,for about 30 minutes.
  • 3. Bake in a 375 degree F preheated oven for about 20 minutes for medium.
  • ( you should check after about 15 minutes since everyone likes their meat differently). When done to nearly your liking ( don't overdo it since the meat will cook more after removing from the oven)place under for about 30-60 seconds or until a light crust forms.
  • 5. Let sit 5 minutes before serving.

Nutrition Facts : Calories 586.9, Fat 54.5, SaturatedFat 11, Cholesterol 110, Sodium 93, Carbohydrate 0.1, Fiber 0.1, Protein 24

BROILED VEAL CHOPS WITH MIXED PEPPERCORNS



Broiled Veal Chops with Mixed Peppercorns image

Categories     Broil     Rosemary     Veal     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

6 3/4-inch-thick veal loin chops (about 8 to 10 ounces each), trimmed
3 tablespoons olive oil
2 tablespoons coarsely ground mixed peppercorns
1 tablespoon minced fresh rosemary

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.

FRENCH VEAL CHOPS



French Veal Chops image

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

2 veal chops (1 inch thick)
1/2 teaspoon salt
Dash pepper
1 tablespoon canola oil
1/2 cup chopped onion
2 tablespoons butter, divided
1/4 cup chicken broth
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan cheese

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.

VEAL CHOPS, WITH FRESH BASIL



Veal Chops, With Fresh Basil image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

4 veal chops
Flour for dredging
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
4 tablespoons prosciutto, chopped
1/2 cup fresh basil leaves
1/4 pound mushrooms, sliced or left whole if small
1/4 to 1/2 cup dry white wine
Coarse salt and freshly ground pepper to taste

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.

VEAL CHOPS WITH MUSHROOMS



veal chops with mushrooms image

Make and share this veal chops with mushrooms recipe from Food.com.

Provided by chia2160

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 veal chops
2 tablespoons olive oil
salt and pepper
1 tablespoon tarragon
1 lb cremini mushroom, sliced
2 tablespoons flour
1 cup chicken stock
2 tablespoons heavy cream
1 dash nutmeg

Steps:

  • heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
  • remove to plate and keep warm.
  • toss mushrooms in flour, add to pan.
  • add chicken stock cook a few minutes until thickened.
  • add cream, nutmeg and salt& pepper to taste.
  • spoon sauce over chops, serve.

Nutrition Facts : Calories 150, Fat 10.5, SaturatedFat 2.9, Cholesterol 12.1, Sodium 96.4, Carbohydrate 10.8, Fiber 0.9, Sugar 2.9, Protein 5.2

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