Veal Chuck Chops With Onions Cabbage Apples Recipes

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PAN SEARED VEAL CHOP WITH ROSEMARY



Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

  • Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

VEAL CHUCK CHOPS WITH ONIONS, CABBAGE & APPLES



Veal Chuck Chops With Onions, Cabbage & Apples image

The flavors for this scream out Fall Cooking! One could substitute pork or chicken but this is a great way to demonstrate using inexpensive cuts to make wonderful fall off the bone meals.

Provided by JohnnyOh

Categories     Veal

Time 1h15m

Yield 8 Chops, 4-8 serving(s)

Number Of Ingredients 15

2 lbs veal chops (chuck, bone In 1 Lb. each)
2 tablespoons seasoning (Stubbs herb mustard rub or similar)
4 tablespoons olive oil, divided
1/2 small cabbage
1 medium yellow onion
4 small apples (Empire)
1 tablespoon minced garlic (to taste)
2 tablespoons light brown sugar
2 tablespoons cider vinegar
2 -3 cups chicken stock
1 tablespoon thai oyster sauce or 1 tablespoon soy sauce
2 tablespoons sherry wine
1 teaspoon rubbed sage
1/2 teaspoon fennel seed
chopped parsley (optional) or chives (optional)

Steps:

  • Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
  • The Prep:.
  • 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
  • 2. Lightly season & rub chops with Stubbs or rub of your choice.
  • 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
  • 4. Peel onion and cut in half. Slice each half into thin half rings.
  • 5. Half cabbage, core & slice into thin ribbons like for slaw.
  • 6. Peel, half, core & slice apples into 1/2 moons.
  • Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
  • The Build:.
  • Meat:.
  • 1. Heat 2 Tbs. of oil in pan set to med-high - high.
  • 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
  • 3. Remove veal and set aside.
  • Aromatics:.
  • 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
  • 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
  • 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
  • 4. Bring to boil & allow to reduce for about 10 minute.
  • 5. Remove 1/2 of onion mixture and set aside.
  • The Finish:.
  • 1. Place veal chops on top of remaining onion mixture.
  • 2. Top with reserved onion mixture.
  • 3. Add enough chicken stock to cover.
  • 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
  • 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
  • 6. Add a bit more stock if over thickened.
  • 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
  • I served this over yellow rice (con pollo).
  • Add some steamed veggies and a nice salad and Dig In!

VEAL CHOPS BEAU SéJOUR



Veal Chops Beau Séjour image

Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It's so easy, so quick. I couldn't do without it."

Provided by Amanda Hesser

Categories     dinner, easy, weekday, one pot, main course

Time 1h

Yield Serves 6

Number Of Ingredients 11

6 veal chops, preferably cut from the rack, each 1½ inches thick and frenched (ask the butcher to do this)
Flour
¼ cup vegetable oil
4 tablespoons unsalted butter
6 cloves garlic (peeled, if you like)
2 medium bay leaves
½ teaspoon dried thyme
Salt
freshly ground black pepper
2 tablespoons red wine vinegar
½ cup chicken stock

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.

VEAL CHOP WITH PORTABELLO MUSHROOMS



Veal Chop with Portabello Mushrooms image

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Provided by COOKINGQUEEN75

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 7

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1 ½ cups chicken broth
1 ½ teaspoons fresh rosemary, chopped
½ cup red wine

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.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 5.2 g, Cholesterol 97.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 21.7 g, SaturatedFat 10.2 g, Sodium 838.4 mg, Sugar 2.1 g

VEAL CHOPS WITH CARAMELIZED ONIONS



Veal Chops with Caramelized Onions image

Simply broiled veal chops with this sweet yet savory topping will remind you of a dinner by the fire in a romantic, rustic diner far from home-even if you never leave yours!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 12

3 cups sliced red onions (2 medium)
1/4 cup water
1/4 cup packed brown sugar
1/4 cup golden raisins
1/2 cup white wine or apple juice
1/3 cup white wine vinegar or white vinegar
1 teaspoon ground sage
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
6 veal loin or rib chops, 1/2 inch thick (3 lb)

Steps:

  • In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

VEAL CHOPS ITALIANO



Veal Chops Italiano image

I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I'd hoped and I'll definitely try it again.

Provided by Tom S.

Categories     Veal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 veal chops (Loin or Rib)
1 large shallot
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
2 teaspoons chopped fresh parsley
4 teaspoons extra virgin olive oil
2 teaspoons butter
1/4 cup dry white wine
1 (14 ounce) can diced tomatoes (preferably with garlic and basil)
2 teaspoons dried thyme or 1 teaspoon fresh thyme
salt and pepper

Steps:

  • If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
  • Sprinkle the chops with the thyme, salt and pepper to taste.
  • In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
  • Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
  • When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
  • As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
  • Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
  • Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.

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