Veal Chops With Tchopitoulas Sauce Recipes

VEAL CHOPS BEAU SéJOUR

Steps:

• Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
• Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
• Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.

GRILLED VEAL CHOPS WITH RAW SAUCE

Steps:

• In a bowl combine the tomatoes, basil, parsley, red onion, salt, 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-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, 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 out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

VEAL CHOPS WITH FONTINA

Steps:

• Arrange an oven rack to accommodate the covered saucepan, and heat the oven to 400°.
• Trim the chops, leaving only a thin layer of fat. With a sharp, thin knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two almost all the way to the bone, forming a pocket for stuffing. With the mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift the top flap of the meat you just sliced apart, hold it up, and pound the bottom flap of meat a few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt them on both sides, using a teaspoon in all.
• Toss together the shredded fontina and the grana (grated Grana Padano or Parmigiano-Reggiano), and divide the cheeses into six equal portions. One at a time, lightly compress the cheese portions into oval patties, and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap-enclosing the cheese-and thread a toothpick through both flaps to keep them together. (The chops can be prepared up to this point a day in advance, sealed in plastic wrap, and refrigerated.)
• Put 2 tablespoons of the butter and the olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay it in the pan. When all the chops are in the pan, drop the sage leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides.
• Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring it to a boil, and cook for 3 minutes or so, to reduce.
• Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil.
• Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and roast another 10 minutes or so, until the chops are done and the sauce has thickened.
• Remove from the oven, and place the chops on a warm platter. (Drape a towel over the handle of the pan when it comes out of the oven to remind you it is very hot.) If the sauce is thin, put the pan over high heat and reduce until the sauce has the consistency you like.
• Serve right away-while the cheese is still oozing-arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and sauce drizzled over. (If you do have fresh white truffle, shave it on the top of each chop at this moment.)

VEAL CHOPS WITH ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
• Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

VEAL CHOPS WITH MUSTARD SAGE SAUCE

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.