Pan Seared Veal Chops With Rosemary Recipes

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PAN SEARED VEAL CHOPS WITH ROSEMARY



Pan Seared Veal Chops With Rosemary image

Make and share this Pan Seared Veal Chops With Rosemary recipe from Food.com.

Provided by Miss Annie

Categories     Veal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

2 veal chops (about 3/4-inch thick)
2 cloves garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

  • Rub the chops with 1 Tbsp.
  • oil, garlic, rosemary, 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 on one side, and flip.
  • Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
  • for 10 minutes.
  • Add wine and stock to cast iron pan and stir up brown bits from the bottom.
  • Serve chops with juice from pan.

Nutrition Facts : Calories 183.9, Fat 13.9, SaturatedFat 2, Cholesterol 0.9, Sodium 46.8, Carbohydrate 3.8, Fiber 0.2, Sugar 1.1, Protein 1

VEAL CHOPS WITH ROSEMARY BUTTER



Veal Chops with Rosemary Butter image

Categories     Dairy     Sauté     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

Steps:

  • Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
  • Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
  • Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

PAN-SEARED VEAL CHOP WITH ROASTED KALE PESTO AND BUTTERNUT SQUASH AND PARSNIP PUREE



Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree image

This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it.

Provided by Steven Brach

Categories     Main Dish Recipes     Steaks and Chop Recipes

Time 1h24m

Yield 2

Number Of Ingredients 28

2 tablespoons olive oil
2 cups peeled and chopped butternut squash
1 large parsnip, peeled and chopped
1 onion, chopped
2 cloves garlic, crushed
6 cups water
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne powder
¼ teaspoon Chinese five-spice powder
3 tablespoons butter
6 cups stemmed and chopped kale
¼ cup walnuts
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ cup light olive oil
¼ cup lemon juice
3 cloves garlic
1 ½ teaspoons agave nectar
¼ teaspoon red pepper flakes
2 tablespoons olive oil
2 sprigs fresh rosemary
1 sprig fresh thyme
2 (1-inch-thick) first-cut veal chops
½ teaspoon salt
½ teaspoon coarsely ground black pepper

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
  • Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
  • Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
  • Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
  • Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
  • Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
  • Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

Nutrition Facts : Calories 1585 calories, Carbohydrate 67.3 g, Cholesterol 153.6 mg, Fat 139.1 g, Fiber 15.7 g, Protein 33.9 g, SaturatedFat 31.1 g, Sodium 2039.2 mg, Sugar 15.9 g

VEAL CHOPS WITH ROSEMARY CREAM SAUCE



Veal Chops With Rosemary Cream Sauce image

This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.

Provided by MacChef

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 -7 ounce) veal chops
1/2 cup dry white wine
2 tablespoons fresh rosemary, chopped
1 pinch nutmeg
4 ounces heavy cream
salt and pepper

Steps:

  • Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
  • Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
  • Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.

GRILLED VEAL CHOPS WITH ROSEMARY



Grilled Veal Chops with Rosemary image

Categories     Broil     Low Carb     Wheat/Gluten-Free     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)
Fresh rosemary sprigs

Steps:

  • Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

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