Peach And Black Pepper Veal Chops Recipes

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VEAL CHOPS IN CHERRY-PEPPER SAUCE



Veal Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in veal chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

VEAL CHOPS WITH PEPPERS



Veal Chops with Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 9

4 (1 1/2-inch thick cut) bone-in veal chops
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, smashed away from skins
6 cubanelle Italian sweet peppers, sliced
1/2 cup dry white wine
2 hot cherry peppers, chopped
2 to 3 tablespoons juice from pepper jar, a splash
Chopped flat-leaf parsley, for garnish

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 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, remove from 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.

PEACH AND BLACK PEPPER VEAL CHOPS



Peach and Black Pepper Veal Chops image

Provided by Sandra Lee

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 6

1 packet (1.12 ounces) black peppercorn marinade mix (recommended: Durkee Grill Creations)
1 can (11 1/2 ounces) peach nectar (recommended: Kerns)
4 (1/2-pound) veal loin chops, 1 inch thick
1/2 cup peach jam (recommended: Smucker's)
1/4 cup bourbon (recommended: Jim Beam)
1 tablespoon cracked black peppercorns

Steps:

  • In a large resealable plastic bag, combine marinade mix, peach nectar, and veal chops. Squeeze out air and seal bag. Massage bag to ensure chops are coated. Refrigerate 3 to 6 hours to marinate.
  • Set up grill for direct cooking over medium-high heat. Oil the grill grate when ready to start cooking.
  • Prepare glaze in a small saucepan over medium heat. Combine jam, bourbon, and cracked peppercorns. Bring to boil, reduce heat to simmer for 10 minutes. Remove from heat; set aside.
  • Remove chops from marinade and let come to room temperature, about 20 minutes. Discard marinade. Grill chops on hot, oiled grill for 4 to 5 minutes. Turn and brush with glaze. Cook an additional 4 to 5 minutes. Turn and glaze for 1 minute. Remove from heat and brush once more with glaze. Serve hot.
  • INDOOR: Prepare and marinate chops as directed. Remove chops from marinade and discard marinade. Pat chops dry with paper towel. Place on foil line baking sheet or broiling pan and broil 4 to 6 inches from the heat source until well seared on 1 side, 5 to 6 minutes per side. Turn and brush with glaze and return to broiler and cook for 1 minute; turn and glaze and cook for 1 minute more for medium. To check for doneness, make a small cut in the thickest part of the meat; it should be slightly less done than you like it. Allow the chops to rest for 5 to 10 minutes (internal temperature will continue to rise). Brush with more glaze and serve.

GRILLED VEAL CHOPS AND PEPPERS



Grilled Veal Chops And Peppers image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

4 rib veal chops, each 1-inch thick
Juice of 1 lemon
1/3 cup extra-virgin olive oil
3 cloves garlic, crushed
Salt and freshly ground black pepper
4 sprigs fresh rosemary, lightly crushed
2 sweet red 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.

VEAL AND BELL PEPPERS



Veal and Bell Peppers image

A very versatile main course you can spice up with the addition of crushed red pepper flakes if you like your food on the spicey side. Goes great over rice or pasta or can stand on its own.

Provided by BoxOWine

Categories     Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs veal, cubes
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 garlic cloves (minced)
1 cup dry red wine
2 (14 1/2 ounce) cans diced tomatoes (with Italian herbs)
1 cup chicken broth
1 large onion, thinly sliced
1 large red pepper, thinly sliced
1 large green pepper, thinly sliced
1 (13 ounce) can mushrooms (optional)

Steps:

  • Combine flour with salt and pepper.
  • Coat veal cubes with flour.
  • Saute the veal cubes in olive oil in dutch oven until lightly browned.
  • Add additional oil if pot appears too dry.
  • Add minced garlic and saute a few minutes to release the flavor of the garlic.
  • Remove veal and garlic from pot.
  • Add wine to pot, scraping up browned bits.
  • Bring to boil and cook for a few minutes to reduce the wine by half.
  • Add diced tomatoes and chicken broth to the pot.
  • Bring to boil, while stirring.
  • Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
  • Add peppers and onions, cover and simmer approx 30 minutes.
  • Add mushrooms (if desired).
  • Stir until heated.
  • Serve in bowls wih crusty bread for dipping into the sauce.
  • Entree is also excellent served over rice, pasta, or a side of mashed potatoes.

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

PEACH AND BLACK PEPPER VEAL CHOPS



Peach and Black Pepper Veal Chops image

Make and share this Peach and Black Pepper Veal Chops recipe from Food.com.

Provided by PalatablePastime

Categories     Meat

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (1 1/8 ounce) packet Durkee Grill Creations black peppercorn marinade mix (recommended)
1 (11 1/2 ounce) can peach nectar (recommended ( Kerns)
4 (1/2 lb) loin veal chops, 1 inch thick
1/2 cup peach jam (recommended ( Smucker's)
1/4 cup Bourbon (recommended ( Jim Beam)
1 tablespoon cracked black peppercorns

Steps:

  • In a large ziploc bag, combine marinade mix, peach nectar, and veal chops. Squeeze out air and seal bag. Massage bag to ensure chops are coated. Refrigerate 3 to 6 hours to marinate.
  • Set up grill for direct cooking over medium-high heat. Oil the grill grate when ready to start cooking.
  • Prepare glaze in a small saucepan over medium heat. Combine jam, bourbon, and cracked peppercorns. Bring to boil, reduce heat to simmer for 10 minutes. Remove from heat; set aside.
  • Remove chops from marinade and let come to room temperature, about 20 minutes. Discard marinade. Grill chops on hot, oiled grill for 4 to 5 minutes. Turn and brush with glaze. Cook an additional 4 to 5 minutes. Turn and glaze for 1 minute. Remove from heat and brush once more with glaze. Serve hot.
  • INDOOR: Prepare and marinate chops as directed. Remove chops from marinade and discard marinade. Pat chops dry with paper towel. Place on foil line baking sheet or broiling pan and broil 4 to 6 inches from the heat source until well seared on 1 side, 5 to 6 minutes per side. Turn and brush with glaze and return to broiler and cook for 1 minute; turn and glaze and cook for 1 minute more for medium. To check for doneness, make a small cut in the thickest part of the meat; it should be slightly less done than you like it. Allow the chops to rest for 5 to 10 minutes (internal temperature will continue to rise). Brush with more glaze and serve.

Nutrition Facts : Calories 566.2, Fat 20.8, SaturatedFat 8.8, Cholesterol 179.3, Sodium 211.6, Carbohydrate 38.9, Fiber 0.9, Sugar 19.4, Protein 43.2

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