Best 3 Veal Chops With Roquefort Butter Recipes
Indulge in a culinary masterpiece with our enticing veal chops, expertly prepared with a tantalizing Roquefort butter that elevates the flavors to new heights. This delectable dish is a symphony of textures and tastes, featuring tender and juicy veal chops seared to perfection, complemented by a creamy and flavorful Roquefort butter that adds a touch of sophistication. Experience the perfect harmony of savory and tangy notes as the Roquefort cheese melts over the succulent veal, creating a gastronomic delight that will leave you craving for more. Accompanying this main course, we present a medley of delectable recipes that explore the versatility of veal chops. From the classic Veal Chops with Pancetta and Sage, where the salty pancetta and aromatic sage enhance the veal's natural flavors, to the elegant Veal Chops with Port Wine Sauce, where the rich and fruity sauce adds a touch of sweetness and depth. And for those seeking a lighter option, the Veal Chops with Lemon and Herbs offers a refreshing and zesty twist, with a burst of citrus and aromatic herbs. No matter your preference, our collection of veal chop recipes promises an unforgettable culinary journey that will delight your taste buds and leave you wanting seconds.
Here are our top 3 tried and tested recipes!
VEAL CHOPS WITH ROSEMARY BUTTER
Steps:
- Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
- Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
- Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.
ROQUEFORT BUTTER
Steps:
- Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
VEAL WITH LEEK AND ROQUEFORT SAUCE
Categories Beef Cheese Onion Blue Cheese Veal Leek Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- For sauce: melt butter in heavy large skillet over medium heat. Add leeks, sugar and thyme. Season with salt and pepper. Cook until liquid evaporates and leeks begin to soften, stirring occasionally, about 10 minutes; do not brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish. Stir remaining leeks, reduce heat to low and cover. Cook until leeks are very soft and lightly caramelized, stirring occasionally, about 20 minutes.
- Puree caramelized leeks and stock in blender until smooth. (Can be prepared 1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)
- For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until just pink inside, about 4 minutes per side. Transfer to plate and cover to keep warm. Add brandy to skillet and cook until liquid is almost evaporated, scraping up any browned bits. Add cream and leek sauce and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add cheese and any accumulated meat juices and whisk until smooth. Season with salt and pepper. Divide sauce among broilerproof plates. Top with veal and sprinkle reserved leeks over. Broil until leeks are heated through, about 1 minute.
Tips:
- For the best results, use high-quality veal chops that are at least 1 inch thick. You can also substitute lamb chops if you prefer.
- To make the Roquefort butter, simply combine softened butter, crumbled Roquefort cheese, minced garlic, and chopped fresh parsley in a small bowl. Mix until well combined.
- Sear the veal chops in a hot skillet until they are browned on both sides. Then transfer them to a baking dish and top with the Roquefort butter.
- Bake the veal chops in a preheated oven until they are cooked to your desired doneness. The internal temperature should be 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
- Let the veal chops rest for a few minutes before serving to allow the juices to redistribute.
- Garnish the veal chops with fresh parsley or chives before serving.
Conclusion:
Veal chops with Roquefort butter is a delicious and elegant dish that is perfect for a special occasion. The tender veal chops are complemented by the rich and flavorful Roquefort butter, creating a dish that is sure to impress your guests.
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