Best 3 Veal Chops In Cherry Pepper Sauce Recipes
Indulge in a culinary delight with our enticing veal chops tantalizingly nestled in a vibrant cherry pepper sauce. This delectable dish offers a symphony of flavors that will dance across your palate. The tender veal chops, seared to perfection, exude a captivating aroma and pair seamlessly with the piquant cherry pepper sauce. Prepared with fresh and tangy cherry peppers, this sauce adds a touch of heat and a burst of sweetness that complements the richness of the veal. Each bite promises an explosion of flavors, leaving you craving more. This culinary masterpiece is a true testament to the art of cooking and is sure to impress even the most discerning palate. Explore the detailed recipe and step-by-step instructions provided in this article to recreate this exquisite dish in your own kitchen. Unleash your inner chef and embark on a culinary adventure that will leave your taste buds wanting more.
Here are our top 3 tried and tested recipes!
GRILLED VEAL CHOP WITH FINGERLINGS, MUSHROOMS AND CHERRY PEPPERS
Steps:
- Preheat the grill to medium.
- Season the veal chops generously with salt and let them sit for 15 to 20 minutes.
- Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot. After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern. Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side. This will cook the chops to about medium-rare. Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute.
- While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves.
- When the garlic has become golden brown and is very aromatic, remove and discard the garlic. It has fulfilled its garlic destiny. Add the potatoes, season with salt and brown the potatoes on each side. When the potatoes are brown on each side, add the mushrooms and season with salt. Saute the mushrooms for 5 to 7 minutes. When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy). Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery. Check for seasoning and season with salt if needed (it will). Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil.
- Mouthwateringly spicy and delicious!
VEAL CHOPS WITH PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
- Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.
VEAL CUTLETS WITH CHERRY SAUCE
Make and share this Veal Cutlets with Cherry Sauce recipe from Food.com.
Provided by Dancer
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pat cutlets dry with paper towels.
- Heat oil in frypan and brown cutlets on each side approximately 3 minutes.
- Season with salt and pepper.
- Remove cutlets from pan and keep them warm.
- Blend wine and evaporated milk in a pan and simmer for 3 minutes.
- Add cherries; heat through and adjust seasonings.
- Return cutlets to sauce and reheat, but DO NOT boil.
- Arrange cutlets on preheated platter, pouring cherry sauce around them.
- Garnish with parsley.
Tips:
- To ensure the veal chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
- If you don't have cherry peppers, you can substitute another type of pepper, such as bell peppers or jalapeños. Just be sure to adjust the amount of pepper you use to taste.
- If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix together equal parts cornstarch and water until smooth. Then, stir the slurry into the sauce and bring to a boil. The sauce will thicken as it boils.
- Serve the veal chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This veal chops in cherry pepper sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The chops are tender and juicy, and the sauce is flavorful and slightly spicy. This dish is sure to impress your guests.
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