Best 5 Veal Chops In Vinegar Sauce Recipes
**Taste the Exquisite: Veal Chops in Vinegar Sauce and More Delightful Recipes**
Embark on a culinary journey with our curated collection of veal chops in vinegar sauce recipes. Savor the perfect balance of flavors in this classic dish, where tender veal chops are braised in a rich and tangy vinegar-based sauce. Discover variations that incorporate aromatic herbs, savory vegetables, and a hint of sweetness for a truly unforgettable experience.
Our culinary repertoire extends beyond veal chops, offering a diverse range of recipes to tantalize your taste buds. Explore the vibrant flavors of India with our chicken tikka masala recipe, where succulent chicken pieces are marinated in aromatic yogurt and spices before being grilled to perfection. Indulge in the classic comfort of our beef stew recipe, a hearty and flavorful dish that showcases the richness of beef chuck roast slow-cooked with vegetables in a savory broth.
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With our comprehensive guide, you'll find a recipe for every occasion and palate. Whether you're a seasoned chef or a beginner in the kitchen, our detailed instructions and helpful tips will guide you towards culinary success. So, put on your apron, gather your ingredients, and let's embark on a delicious adventure together!
UMBRIAN-STYLE VEAL CHOPS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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 IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
GRILLED VEAL CHOPS WITH RAW SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 10
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 CARAMELIZED ONION AND STILTON SAUCE
Categories Cheese Onion Sauté Blue Cheese Veal Bon Appétit
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm. Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
- Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
- Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.
VEAL CHOPS WITH BALSAMIC SYRUP
Make and share this Veal Chops with Balsamic Syrup recipe from Food.com.
Provided by tamibic
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In small sauce pan boil vinegar and soy for about 5 minutes to reduce.
- Add orange juice and turn to down to simmer.
- Mix sugar and pepper and press onto one side of each chop.
- Heat large skillet to med/high and spray with oil.
- Add chops seasoned side down to hot pan and cook for 3-4 minutes, turn and cook additional 4 minutes.
- Top each chop with Balsamic Syrup and serve.
Tips:
- For the best results, use high-quality veal chops. Look for chops that are evenly marbled and have a light pink color.
- To make sure the chops are cooked evenly, pound them to an even thickness before cooking.
- Don't overcrowd the pan when cooking the chops. If the pan is too crowded, the chops will not cook evenly.
- Sear the chops over high heat to create a nice crust. Then, reduce the heat and cook the chops until they are cooked through.
- To make the vinegar sauce, use a good quality vinegar. A white wine vinegar or a balsamic vinegar will both work well.
- Add some herbs and spices to the vinegar sauce for extra flavor. Some good options include rosemary, thyme, and garlic.
- Serve the veal chops with the vinegar sauce and your favorite sides. Some good options include mashed potatoes, rice, or roasted vegetables.
Conclusion:
Veal chops in vinegar sauce is a classic Italian dish that is both delicious and easy to make. The chops are seared and then braised in a flavorful vinegar sauce. The result is a tender and juicy chop that is packed with flavor. This dish is perfect for a special occasion or a weeknight meal.
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