Sage Veal Chops Recipes

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VEAL CHOPS WITH SAGE



Veal Chops With Sage image

Provided by Molly O'Neill

Categories     main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 7

4 rib veal chops
6 tablespoons olive oil
2 tablespoons lemon juice
1 bunch fresh sage
Kosher salt and freshly ground black pepper to taste
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • Place the veal chops in a large nonreactive pan. Whisk together 3 tablespoons of the olive oil and the lemon juice. Stir in 10 coarsely chopped sage leaves. Pour the mixture over the chops, cover and refrigerate for several hours, turning the chops occasionally.
  • When ready to cook, preheat the oven to 200 degrees and place 2 large skillets over high heat. Remove the chops from the marinade and remove and discard any pieces of sage that may be clinging to them. Sprinkle each chop generously with salt and pepper. Divide the remaining 3 tablespoons oil between the pans. When the oil is very hot, place 2 chops in each pan and cook until well browned on one side, about 5 minutes. Turn and cook until the other side is browned and the chops are cooked to the desired doneness, 4 to 6 minutes, depending on their thickness. Place the chops on a platter, cover with foil and put them in the oven to keep warm while you prepare the sauce.
  • Pour the grease out of 1 pan and add the wine. Add 5 chopped sage leaves and place over medium heat. Cook, scraping the bottom of the pan, until the wine has reduced to about 1/4 of its original volume. Remove from the heat and whisk in the butter. Season to taste with salt and pepper.
  • Transfer the veal chops to 4 plates and pour the sauce over them. Garnish each plate with a few whole sage leaves and serve immediately with potato galettes (see recipe) and pan-grilled scallions with sea salt (see recipe) if desired.

VEAL CHOPS WITH MUSTARD SAGE SAUCE



Veal Chops with Mustard Sage Sauce image

Categories     Herb     Mustard     Sauté     Low Carb     Quick & Easy     Veal     Sage     Bon Appétit

Yield Serves 2

Number Of Ingredients 10

1 1/2 tablespoons butter
1 teaspoon vegetable oil
2 1-inch-thick veal loin chops
Dried rubbed sage
2 1/2 tablespoons chopped shallots
1/3 cup unsalted beef broth
2 tablespoons minced fresh sage or 2 teaspoons dried rubbed sage
2 teaspoons Dijon mustard
1/4 cup half and half
Fresh sage leaves

Steps:

  • Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
  • Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

VEAL CHOPS WITH LEMON SAGE SAUCE



Veal Chops With Lemon Sage Sauce image

Simple. 4 ingredients (excluding s/p). Delicious. One of those recipes that make you remember what food is meant to be.

Provided by MarraMamba

Categories     Veal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

4 veal chops, At Least 1 1/2 Inch Thick
8 fresh sage leaves, chopped
two fresh large lemon, juice of
salt & pepper
olive oil

Steps:

  • Preheat the oven to 500 degrees F.
  • Lightly oil the chops, and season with salt and pepper. In a heavy oven-proof cast iron grill pan, sear the chops until golden brown on each side.
  • Place the pan in the hot oven and cook an additional 10 minutes for medium rare.
  • Sprinkle the fresh sage and fresh lemon juice over them, serve immediately with lemon pieces and sage for garnish.
  • Note: You can also leave the sage leaves whole and place on the chops to be eaten with the bites.

Nutrition Facts :

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.

GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE



Grilled Veal Chops with Caper and Sage Sauce image

Provided by Jacques Pépin

Categories     Roast     Father's Day     Dinner     Lemon     Meat     Veal     Fall     Summer     Winter     Anniversary     Grill     Grill/Barbecue     Sage     Parsley     Lemon Juice     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 15

4 veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick
1 teaspoon canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
SAUCE
1/2 cup diced (1/4-inch) red onion
2 tablespoons drained capers
1 tablespoon minced fresh sage
2 teaspoons julienned lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
2 tablespoons homemade chicken stock or low-salt canned chicken broth

Steps:

  • Heat a grill until it is very hot. Preheat the oven to 150 degrees.
  • Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
  • MEANWHILE FOR THE SAUCE:
  • Mix all the ingredients in a bowl.
  • At serving time, place a chop on each of four plates and coat with the sauce.

SAGE PORK CHOPS



Sage Pork Chops image

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

Provided by Tiffany Nixon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h5m

Yield 6

Number Of Ingredients 7

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

Steps:

  • Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
  • Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g

VEAL CHOPS WITH MUSTARD-SAGE CRUST



Veal Chops with Mustard-Sage Crust image

Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 veal chops (8 ounces each)
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup soft bread crumbs
3 tablespoons stone-ground mustard
2 tablespoons minced fresh sage
2 garlic cloves, minced

Steps:

  • Preheat oven to 450°. Sprinkle veal chops on both sides with pepper and salt. Place bread crumbs in a shallow bowl. Combine the mustard, sage and garlic; spread over one side of each chop, then coat with bread crumbs. , Place chops, coated side up, on a rack in a shallow roasting pan. Bake 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 98 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 457mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

VEAL CHOPS WITH SAGE & CREAMY SQUASH POLENTA



Veal chops with sage & creamy squash polenta image

Enjoy time together at the weekend preparing this special dish for two

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 9

2 tbsp butter
2 tbsp olive oil
few sage leaves
2 British rose veal chops
500g chunk butternut squash , peeled and diced
2 tsp olive oil
100ml milk
50g polenta
2 tbsp grated parmesan

Steps:

  • Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.
  • Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn't ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.

Nutrition Facts : Calories 881 calories, Fat 60 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 0.67 milligram of sodium

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