Indulge in the culinary delight of pan-roasted veal chops, a dish that harmonizes the tender texture of veal with the rich flavors of a luscious Cabernet sauce. This enticing entrée is elevated by a medley of aromatic herbs and vegetables, creating a symphony of flavors that dance on your palate. Discover the art of crafting this delectable dish with our comprehensive recipe, guiding you through each step to ensure perfect results.
Alongside the pan-roasted veal chops, our article presents a versatile collection of complementary recipes to complete your culinary journey. Embark on a flavor-filled adventure with our mouthwatering Cabernet sauce, a perfect accompaniment that enhances the natural flavors of the veal. Elevate your meal with a side of roasted Brussels sprouts, caramelized to perfection, or savor the earthy goodness of roasted parsnips, showcasing their natural sweetness.
For a harmonious balance of flavors, prepare a refreshing and tangy citrus salad, featuring a burst of zesty citrus fruits and a hint of mint. Complete your culinary experience with a decadent dessert of dark chocolate mousse, a rich and velvety indulgence that provides a sweet ending to your exquisite meal. Each recipe is meticulously detailed, ensuring culinary success, whether you're a seasoned chef or embarking on a new culinary adventure.
PAN SEARED VEAL CHOP WITH ROSEMARY
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.
PAN ROASTED VEAL CHOPS
A Meat Lovers' Meal
Provided by G. Stephen Jones
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Remove chops from the refrigerator about an hour before cooking to let them come up to room temperature. Pat them dry.
- Slice and thoroughly wash the leeks. They grow in very sandy soil, and sand and dirt can get trapped in all the layers of leaves, so make sure to rinse them several times.
- Roughly chop the leeks.
- Mince shallot and thyme.
- Pre-heat the oven to 450°F.
- Melt 2 tablespoons of butter in a heavy bottomed sauce pan and sweat the shallot and leeks over low heat covered for approx. 10-12 minutes. They should be very soft and translucent but not take on any color.
- Turn the heat up to medium, and add the veal/beef stock. Simmer uncovered for 3-4 minutes, then re-cover and set aside. The leek/shallot mixture should be moist but not swimming in stock at this point.
- Meanwhile, heat your oven proof pan over medium-high heat for three or four minutes.
- Add the canola oil and heat until the oil shimmers.
- Season the veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned.
- Flip the chops over and cook for another minute, then slide the oven proof pan into the hot oven for 6-9 minutes, depending on how you like your meat done. (See my meat doneness chart)
- While the chops are roasting in the oven, add the thyme to the shallot and leeks, season to taste with salt and pepper and cook over medium-high heat to warm up.
- To serve, spoon half the onion/leek mixture onto each plate, then set the veal chops on top of the mixture and serve.
PAN SEARED AND ROASTED VEAL CHOPS
My husband loves veal chops, and this is my go-to, fool-proof recipe. Brining is optional, but I highly recommend it. You will be guaranteed butter soft chops! You can brine the chops the evening before and just put them back in the fridge until you're ready to cook them. I always have a brine mixture in my fridge ready to go.
Provided by Tess Geer
Categories Beef
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Rinse chops and pat dry. Rub both sides with garlic, rosemary and 2 tbsp olive oil. Leave out for 15 minutes so that chops come to room temperature.
- 2. Heat 1 tbsp oil in a heavy, oven proof skillet. Sear chops on both sides (approximately 3 minutes per side) over medium high heat.Place skillet with chops in oven for approximately 10 minutes. Chops should reach an internal temperature of 145.
- 3. Remove skillet from oven. Place chops on a warm platter. Squeeze juice of one lemon over chops. If desired, add a pat of Lemon Parsley Butter to the top of each chop. Cover with foil and let rest for 15 minutes. Chops will continue to cook while resting.
- 4. While chops are resting, combine bouillon cube with 1/4 cup boiling water. Return skillet to stovetop over medium high heat. Add water and wine. Cook, scraping frequently, until sauce is reduced by half. Add salt and pepper to taste.
- 5. Remove foil from platter and pour sauce over chops. Serve immediately.
- 6. Optional Brining Instructions:For brine optional brine: combine 8 cups boiling water, 2/3 cup sugar and 3/4 cup kosher salt. Stir until salt dissolves. Let come to room temperature (I put mine in the fridge or even the freezer if in a hurry). Immerse chops in room temperature brine, placing a plate on top to make sure they are completely immersed. Refrigerate. Brine for 90 minutes.
PAN ROASTED VEAL CHOPS WITH CABERNET SAUCE
Steps:
- 1.In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight. 2.In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes. 3.In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper. 4.Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.
Tips for Making Pan Roasted Veal Chops with Cabernet Sauce:
- To choose the best veal chops, look for chops that are pale pink in color and have a firm texture. Avoid chops that are dark pink or have a slimy texture.
- Before cooking, pat the veal chops dry with paper towels to remove excess moisture. This will help the chops brown evenly.
- Season the veal chops generously with salt and pepper before cooking. This will help enhance the flavor of the chops.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the veal chops and cook for 3-4 minutes per side, or until the chops are browned and cooked through.
- While the veal chops are cooking, make the Cabernet sauce by combining the Cabernet Sauvignon, beef broth, shallots, garlic, and thyme in a saucepan. Bring the sauce to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
- Once the veal chops and Cabernet sauce are both cooked, serve the chops immediately, topped with the sauce.
Conclusion:
Pan roasted veal chops with Cabernet sauce is a delicious and elegant dish that is perfect for a special occasion. The veal chops are tender and juicy, and the Cabernet sauce is rich and flavorful. This dish is sure to impress your guests.
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