Veal Chops In Vinegar Sauce Recipes

VEAL CHOP WITH PORTABELLO MUSHROOMS

Steps:

• Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
• Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• Drizzle with remaining 1 tablespoon olive oil, and serve.

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES

Steps:

• Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
• Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
• Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.

SAUTEED VEAL CHOPS WITH HERB VINEGAR GLAZE

Steps:

• Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.
• Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops. Brown them on both sides, turning once. They should cook 5 minutes on each side.
• Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.
• Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.

VEAL CHOPS IN VINEGAR SAUCE

Steps:

• Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
• Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
• Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
• Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.

BALSAMICO VEAL CHOPS RECIPE

Steps:

• Heat grill to medium-high heat and heat oven to 350ºF. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.
• Mix pasta sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.
• Bake 25 min. or until chops are medium doneness (160°F). Serve topped with the sauce.

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.

VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, onion, salt, pepper, balsamic vinegar, and about 2 tablespoons of the EVOO. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan). Liberally season the veal chops with salt and pepper. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 7 to 8 minutes, or until desired doneness. Remove the chops from the pan and allow to rest, tented with 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 chops on top of some of the salad and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

VEAL CHOPS WITH CARAMELIZED ONION AND STILTON SAUCE

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm. Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
• Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
• Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.

VEAL CHOPS WITH BALSAMIC SYRUP

Steps:

• In small sauce pan boil vinegar and soy for about 5 minutes to reduce.
• Add orange juice and turn to down to simmer.
• Mix sugar and pepper and press onto one side of each chop.
• Heat large skillet to med/high and spray with oil.
• Add chops seasoned side down to hot pan and cook for 3-4 minutes, turn and cook additional 4 minutes.
• Top each chop with Balsamic Syrup and serve.