Veal Chops With Cognac Sauce Recipes

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VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES



Veal Chops with Creamy Mushroom Sauce and Mashed Potatoes image

Pork chops can be substituted for the veal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 veal chops, with rib bone in
1 medium onion, diced
2 cloves garlic, minced
1 pound wild mushrooms, cleaned and sliced
1/4 cup dry white wine, or cognac
2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
1 cup heavy cream
Salt and freshly ground black pepper
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
3/4 cup milk
Freshly ground black pepper
Mesclun greens, for garnish

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.

ROASTED VEAL CHOP WITH MORELS



Roasted Veal Chop with Morels image

Provided by Jean Jacques Rachou

Categories     Milk/Cream     Mushroom     Roast     Quick & Easy     Dinner     Veal     Fall     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 12

1 1/2 cups boiling water
1 1/4 ounces dried morels (about 1 1/3 cups)
2 (1 1/3-inch-thick) veal rib chops
1 tablespoon vegetable oil
1 1/2 tablespoons unsalted butter
1 garlic clove, smashed
1 thyme sprig
1 tablespoon finely chopped shallot
2 tablespoon Cognac
2/3 cup crème fraîche
1/2 tablespoon chopped chives
1 teaspoon chopped tarragon

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
  • While morels soak, let veal chops stand at room temperature 30 minutes.
  • Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
  • Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
  • Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
  • Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
  • Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.

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.

VEAL CHOPS IN COGNAC CREAM



Veal Chops in Cognac Cream image

This is so tasty, serve it with simple side dishes, like rice, or salads with simple vinaigrettes. This is always great for a dinner party

Provided by KittyKitty

Categories     Veal

Time 32m

Yield 6 serving(s)

Number Of Ingredients 11

6 (6 ounce) veal chops
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons vegetable oil or 3 tablespoons olive oil
2 tablespoons chopped onions
1 (8 ounce) package sliced fresh mushrooms
1 tablespoon all-purpose flour
1 cup half-and-half, divided
2 tablespoons cognac
2 egg yolks, lightly beaten

Steps:

  • Sprinkle veal chops with salt and pepper; dredge chops in 1/2 cup flour.
  • Heat oil in lg. skillet over medium-high heat. Brown veal chops 3 to 4 minutes on each side. Cover and cook 3 to 5 more minutes or until chops are done.Remove chops from skillet, and keep warm, reserving drippings in skillet.
  • Add onion to skillet, and saute 2 minutes. Add mushrooms; saute 5 minutes or until tender. Add 1 tablespoon flour, stirring constantly. Gradually add 1/2 cup half and half, bring mixture to a boil. Stir in cognac. Combine egg yolks and remaining 1/2 cup half and half; gradually add to skillet. Cook, stirring constantly 4 to 5 minutes or until sauce thickens. Spoon over veal chops.

Nutrition Facts : Calories 459.8, Fat 28.5, SaturatedFat 10.7, Cholesterol 218.4, Sodium 464.7, Carbohydrate 12.6, Fiber 0.8, Sugar 0.9, Protein 36.8

VEAL CHOPS WITH FRESH-TOMATO SAUCE RECIPE



Veal Chops with Fresh-Tomato Sauce Recipe image

These grilled wine-pepper-garlic-marinated veal chops are topped with a contrast of fresh, tangy tomato sauce made with ripe tomatoes and vinegar!

Provided by Katie Arnold

Categories     BBQ & Grilled

Time 25m

Yield 4

Number Of Ingredients 9

5½ tbsp olive oil
¼ cup red wine
¾ tsp salt
fresh ground black pepper
2 cloves garlic
4 veal loin chops
1¼ lbs (about for 4 tomatoes) vine-ripened tomatoes
1½ tbsp chopped mixed fresh herbs
½ tsp balsamic vinegar

Steps:

  • Light the grill or heat the broiler.
  • In a shallow dish, combine 4 tablespoons of oil with wine, ½ teaspoon of salt, ¼ teaspoon of pepper, and garlic.
  • Add the veal chops and turn to coat.
  • In a medium glass or stainless-steel bowl, combine the tomatoes with the remaining ¼ teaspoon of salt, the remaining 1½ tablespoons of oil, the herbs, vinegar, and a large pinch of pepper.
  • Grill the chops over high heat or broil them for 4 to 5 minutes.
  • Turn and cook for 4 to 5 minutes longer until just done.
  • Serve the veal chops topped with the tomato sauce.

Nutrition Facts : Carbohydrate 7.27g, Cholesterol 73.75mg, Fat 31.48g, Fiber 2.01g, Protein 26.58g, SaturatedFat 7.13g, ServingSize 4.00, Sodium 567.96mg, Sugar 0.00, UnsaturatedFat 19.61g

PERFECT VEAL CHOP RECIPE (QUICK AND EASY)



Perfect Veal Chop Recipe (Quick and Easy) image

These Veal Chops are quick and easy to make, with a taste that's better than a Michelin star restaurant. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!

Provided by Izzy

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 13

2 veal chops (approx. 1.5 inches thick, use rib chops for the best result)
4 tablespoons olive oil (divided)
1/4 teaspoon coarse salt
freshly ground black pepper (to taste)
1 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
1 large garlic clove (smashed)
1/4 cup chicken broth
3 tablespoons white wine
2 tablespoons butter
1/2 teaspoon minced rosemary
1/2 teaspoon minced thyme
salt and pepper (to taste)

Steps:

  • Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
  • Sprinkle with salt and pepper. Then add minced rosemary and thyme.
  • Rub the olive oil and seasoning onto all sides of the veal chops.
  • Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won't be cooked evenly.)
  • Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
  • Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
  • Flip the veal chops and cook the other side for about 2 minutes until golden brown.
  • Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
  • Remove the chops to a plate and cover with foil to keep warm (Don't discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
  • In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
  • Pour the sauce over the chops. Serve and enjoy!

Nutrition Facts : Calories 552 kcal, Carbohydrate 1 g, Protein 43 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 194 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving

VEAL CHOPS WITH COGNAC SAUCE



VEAL CHOPS WITH COGNAC SAUCE image

Categories     Beef

Yield 6 servings

Number Of Ingredients 13

1/4 vegetable oil
6 sage sprigs
salt
6 12oz veal rib chops, about 1 1/4 inches thick
freshly ground pepper
all purpose flour, for dusting
2 T unsalted butter
2 T evoo
2 large shallots, minced
1/2 cup cognac
1/2 cup heavy cream
1 1/2 cups chicken stock
2 T white truffle butter

Steps:

  • 1. preheat teh oven to 375F. In a small skillet, heat the vegetable oil. Add the sage sprigs and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towel lined plate to cool Season with salt. 2. season the veal chops with salt and pepper and dust lightly with flour, patting off the excess. In a large skillet, melt 1 T of butter in the olvie oil. Add half of the veal chops and cook over high heat, turning once, until golden brown, about 7 minutes. transfer t a large baking pan and repeat wit the remaining chops, lowering the heat to moderate. 3. Roast the veal chops for 15 minutes or until an instant read thermometer inserted near teh bone registers 140F. 4. Meahwhile, pour off the fat in the skillet. Add the remaining 1 T of butter and the shallots and cook over moderate heat until softened, about 3 minutes. REmove from teh heat. Add the Cognac and boil over moderately high heat, scraping up any bits stuck to the bottom, until the pan is nearly dry, about 2 minutes. Add the cream and chicken stock and bring to a boil. Season with salt and pepper nad boil over moderately high heat until reduced to 3/4 cup, about 15 minutes. 5. Strain the sauce into a saucepan, season with salt and pepper and whisk in the truffle butter over low heat until incorporated. 6. Trasnfe the veal to plates and spoon the sauce on top. Garnish with the fried sage sprigs and serve

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From chowhound.com


VEAL PEPPER STEAK WITH MUSHROOMS AND COGNAC DEMI - ONTARIO ...
4 veal tenderloin medallions, cut about 1 ½ to 2 inches thick, about 5-6 oz each. Cognac Mushroom Demi Sauce: 7 tsp cold butter, divided ½ cup exotic mushrooms (morels, chanterelles, black trumpet, oyster, porcini) 1 plump clove garlic, minced ¼ cup finely diced shallot 1 oz Cognac or Brandy or Armagnac ¾ cup demi-glace Black pepper to taste
From ontariovealappeal.ca


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