Best Double Veal Chops With Braised Spring Vegetables Recipes

LEMON BRAISED VEAL SHOULDER

Steps:

• Preheat oven to 400 degrees F; season veal with pepper and half the salt.
• Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
• Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
• Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
• Transfer veal and vegetables to a serving platter and keep warm.
• Strain pan juices into a heat proof bowl, skimming off and discarding fat.
• Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
• Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
• Spoon sauce over veal or serve on the side.

DOUBLE-CUT VEAL CHOPS WITH AROMATIC PAN SAUCE

Steps:

• Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme, and garlic to pot. Reduce heat to medium-high; sauté until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer 10 minutes. Turn chops over. Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145°F to 150°F). Place veal on plate; tent with oil.
• Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowl to make puree; return puree to pot. Bring to boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.
• Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.

SAGE VEAL CHOPS

Steps:

• Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

ROASTED DOUBLE VEAL CHOPS

Steps:

• Preheat oven to 400°F.
• Cook pancetta in 1 tablespoon oil over moderately low heat in a large heavy skillet, stirring occasionally, until browned and fat is rendered. Transfer pancetta to paper towels to drain, reserving fat in skillet.
• 3Pat chops dry and season with salt and pepper. Increase heat under skillet to moderately high, then brown chops in fat on all sides, adding more oil if necessary. Transfer chops to a small flameproof roasting pan, bone sides down, and set skillet aside.
• Roast chops in middle of oven until an instant-read thermometer inserted 2 inches into center of meat (without touching bone) registers 135°F for medium, about 1 hour. Transfer chops to a cutting board and let stand, covered loosely with foil, 15 minutes (internal temperature will rise to about 140°F).
• Discard all but about 1 tablespoon fat from skillet. Heat over moderate heat until hot but not smoking, then cook garlic, stirring, until fragrant, 30 seconds. Add wine to skillet and deglaze by boiling over high heat, scraping up brown bits. Add stock and boil until mixture is reduced to about 3/4 cup.
• Finish sauce while chops are standing:
• Deglaze roasting pan with wine mixture. Transfer to a small saucepan and skim off any fat. Reheat and swirl in butter, parsley, and thyme. Stir in any juices accumulated on cutting board, pancetta, and pepper to taste.
• With chops on their sides, cut parallel to bones into thin slices, then serve with sauce.

ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES

Steps:

• Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
• Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
• Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.

DOUBLE VEAL CHOPS WITH BRAISED SPRING VEGETABLES

Steps:

• In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter. Add the veal trimmings. Over medium-high heat, brown for 5 minutes, stirring. Add the veal chops and garlic. Season well with sea salt and pepper. Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically. Remove the veal chops, leaving the garlic and the veal trimming in the pan. Drain all fat from the skillet.
• Add the chicken broth to the pan. Deglaze over high heat, reducing by half. Check seasonings. Return the veal chops to the pan with any of their accumulated juices. Remove from the heat, and keep warm.
• Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil. Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions. Reduce heat to medium-low. Cook, stirring, for 30 minutes.
• Bring 4 cups of salted water to a boil. Add the asparagus, sugar snap peas and broccoli rabe. Return to a boil, and cook for 1 minute. Drain well.
• Add remaining butter to the vegetable skillet. Add the drained vegetables. Check for seasonings.
• Slice the veal thinly and serve with vegetables and reduced pan juices. Include garlic cloves if desired.