Best Balsamic Glazed Veal Chops Recipes

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BALSAMICO VEAL CHOPS RECIPE



Balsamico Veal Chops Recipe image

Turn your home to a fine Italian restaurant with this Balsamico Veal Chops Recipe. This veal chops recipe gets a sweet, acidic punch from balsamic vinegar.

Provided by My Food and Family

Categories     Beef

Time 48m

Yield 4 servings

Number Of Ingredients 7

4 thick-cut veal chops (1-1/2 lb.)
1/4 cup olive oil
2 Tbsp. minced garlic
1 Tbsp. chopped fresh rosemary
1/4 cup HEINZ Balsamic Vinegar
1/4 cup shredded POLLY-O Part Skim Mozzarella Cheese
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat grill to medium-high heat and heat oven to 350ºF. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.
  • Mix pasta sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.
  • Bake 25 min. or until chops are medium doneness (160°F). Serve topped with the sauce.

Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 440 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 9 g, Protein 25 g

BALSAMIC GLAZED VEAL CHOPS



Balsamic Glazed Veal Chops image

This dish is so easy. But it always gets rave reviews.From blanchard's Table

Provided by Lynnda Cloutier

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 4

1/2 cup olive oil
2/3 cup balsamic vinegar
4 veal chops, each about 12 oz
salt and freshly ground black pepper

Steps:

  • 1. Prepare grill or preheat broiler Mix oil and vinegar in small bowl. Pour half of it into a shallow dish. Put the veal chops in the dish, coating well with the marinade. Let sit for 30 minutes.
  • 2. Grill veal chops to desired doneness, basting with reserved half of the oil and vinegar mixture. Cook for about 3 minutes on each side for medium. Sprinkle with salt and pepper and serve at once. Serves 4

GRILLED MONGOLIAN VEAL CHOPS



Grilled Mongolian Veal Chops image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 13

3 cloves garlic, finely chopped
1 tablespoon minced ginger
1 shallot, minced
1/4 cup cilantro, coarsely chopped
1/2 cup sherry vinegar
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons smooth peanut butter
1 tablespoon honey
2 tablespoons hot chile sauce
4 veal chops (1 1/2 inches thick, 10 ounces each)

Steps:

  • Combine all ingredients in a shallow baking dish. Add veal chops to the mixture and turn to coat. Cover and let marinate 3 to 4 hours or overnight. Preheat grill. Remove veal from marinade and grill the chops for 7 to 8 minutes on each side or until cooked through

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

How to Make Balsamic Glazed Pork Chops

Categories     Pork     Sauté     Quick & Easy     Vinegar     Pork Chop     Fall     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
2/3 cup balsamic vinegar
1 1/2 teaspoons sugar

Steps:

  • Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.
  • Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

PORK CHOPS WITH HONEY-BALSAMIC GLAZE



Pork Chops with Honey-Balsamic Glaze image

My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed

Steps:

  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.

VEAL CHOPS WITH BALSAMIC PAN SAUCE AND SPINACH SALAD WITH PECANS, PEARS, AND GORGONZOLA



Veal Chops with Balsamic Pan Sauce and Spinach Salad with Pecans, Pears, and Gorgonzola image

Categories     Salad     Sauce     Side     Pear     Veal     Pecan     Spinach     Simmer

Yield 4 servings

Number Of Ingredients 14

1/2 cup pecan halves
5 tablespoons extra-virgin olive oil (EVOO)
4 bone-in rib veal chops, 1 1/2 inches thick
Salt and freshly ground black pepper
7 to 8 fresh sage leaves, chopped
1/2 small yellow onion, chopped
2 garlic cloves, chopped
3 tablespoons balsamic vinegar (eyeball it)
1/2 cup chicken stock or broth
1 lemon
1 pear, your favorite variety, quartered, cored, and thinly sliced
1 sack of baby spinach (about 6 cups)
1/4 pound crumbled Gorgonzola cheese, or Maytag Blue
2 tablespoons cold butter

Steps:

  • Preheat the oven to 350°F.
  • Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown. Remove the nuts from the oven and cool them completely.
  • Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Liberally season the veal chops with salt, pepper, and sage. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.
  • While the chops are resting, make the sauce. To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute. Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.
  • While the sauce is simmering, prepare the salad. In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper. Add the sliced pear and toss to coat. Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese. Toss to combine and coat.
  • Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted. Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 3

4 bone-in pork rib chops (10 ounces each)
Coarse salt and ground pepper
1/2 cup Balsamic-Rosemary Vinaigrette

Steps:

  • Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
  • Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.

Nutrition Facts : Calories 541 g, Fat 40 g, Protein 41 g

VEAL CHOPS WITH BALSAMIC SYRUP



Veal Chops with Balsamic Syrup image

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

4 rib veal chops
1/3 cup balsamic vinegar
2 tablespoons soy sauce
1/2 cup orange juice
1 tablespoon sugar
2 tablespoons fresh ground pepper

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.

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