Vealchopswithmustardsagebutter Recipes

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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

UMBRIAN-STYLE VEAL CHOPS



Umbrian-Style Veal Chops image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1/2 packed cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 packed cup fresh mint
2 tablespoons chopped fresh marjoram
2 tablespoons white wine vinegar
1 tablespoon anchovy paste
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, smashed
Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
1/2 small red onion, roughly chopped
3 tablespoons extra-virgin olive oil
Four 8-ounce 3/4-inch-thick bone-in veal rib chops
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.
  • For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.
  • Spoon the dressing on top of the chops and serve.

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.

GRILLED VEAL CHOPS WITH LEMON-MUSTARD-TARRAGON BUTTER



Grilled Veal Chops With Lemon-Mustard-Tarragon Butter image

This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here. Chefs notes: Grilled outdoors or broiled indoors, there's nothing like the perfect veal chop with a tart herb butter served alongside a fresh pasta and maybe some thin green beans dressed in olive oil.

Provided by KandB

Categories     Veal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 veal chops
salt and black pepper
6 ounces unsalted butter, softened
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, minced
2 tablespoons Dijon mustard
1 tablespoon fresh parsley, chopped
1/2 lemon, juice of

Steps:

  • Heat coals in a grill until they are covered with ash (mesquite does magic with grilled meats). Season the veal chops with salt and pepper, then place on the grill and cook to desired doneness.
  • While the chops are grilling, place the soft butter in a small mixing bowl. Add the other ingredients and incorporate them well with a fork. Season to taste with salt and pepper. (If making the herb butter far ahead, spoon onto a sheet of wax paper and form a log which can easily be divided later, then refrigerate.).
  • When ready to serve, add a dollop of the herb butter atop each veal chop and serve immediately.

Nutrition Facts : Calories 212.7, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 60.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 0.8

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 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.

BROILED VEAL CHOPS WITH ANCHOVY BUTTER



Broiled Veal Chops With Anchovy Butter image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
4 loin veal chops, about 3/4 pound each
1/4 teaspoon ground cumin
2 tablespoons coarsely chopped rosemary leaves
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped anchovies or anchovy paste
4 tablespoons butter, preferably at room temperature
2 tablespoons chopped fresh coriander

Steps:

  • Preheat a charcoal or gas grill or preheat broiler to high.
  • Spoon oil into a flat dish and add chops in one layer, turning to coat on all sides. Sprinkle with cumin, rosemary, shallots, salt and pepper. Set aside.
  • Meanwhile, combine chopped anchovies or anchovy paste, butter, salt, pepper and coriander in a bowl. Blend thoroughly.
  • When ready to cook chops, scrape marinade with herbs from sides of each chop, returning the marinade with herbs to the dish. Put marinade in a warm place. If using a grill, cook the chops about 10 minutes, turning them often.
  • If using a broiler, arrange chops on a rack and place about 2 inches from the source of heat. Leave broiler door partly open and cook chops about 5 minutes. Turn them and continue broiling 2 minutes longer.
  • Return chops to the marinade in the dish and brush to coat both sides. Spoon anchovy butter over chops and serve.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 17 grams, Sodium 875 milligrams, Sugar 0 grams, TransFat 0 grams

VEAL CHOPS WITH MUSTARD-SAGE BUTTER



Veal Chops with Mustard-sage Butter image

Make and share this Veal Chops with Mustard-sage Butter recipe from Food.com.

Provided by Dancer

Categories     Veal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 loin veal chops (1 1/2 inches thick)
3 tablespoons minced fresh sage, divided use
1 clove garlic, minced
1/4 teaspoon fresh ground pepper
3 tablespoons butter, softened
2 teaspoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons minced fresh parsley
vegetable oil cooking spray

Steps:

  • Rub both sides of veal with 1 1/2 tablespoons sage, garlic and pepper.
  • Cover and chill 2 hours.
  • Combine remaining 1 1/2 tablespoons sage, butter, vinegar, olive oil, mustard and parsley; stirring until blended, set aside.
  • Place veal on rack coated with cooking spray; place rack in broiler pan.
  • Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes on each side or to desired degree of doneness.
  • Place dollop of butter mixture on top of each chop; serve immediately.

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