Best Easy Veal Chops Recipes

EASY VEAL CHOPS LADIVA

Easy Veal Chops Ladiva image

Meat, potatoes and vegetables all in one pan! I had a large veal shoulderblade chop which looked more like a steak than a chop, and I decided to braise it in the oven. The ingredients went together very quickly and this came out tender and moist. There was more than enough potatoes and zucchini for two, but we did finish the veal. Yum!

Provided by Divaconviva

Categories One Dish Meal

Time 1h15m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs veal shoulder chops (I used shoulder blade chops with bone)
1 1/2 lbs zucchini, cut into 1/2-inch thick slices
1 1/4 lbs red potatoes, small (10 or 12 to a pound)
1 sweet onion, medium to large (chopped coarsely)
1/2 tablespoon salt
1/2 teaspoon pepper
1 tablespoon extra virgin olive oil
1/4 cup white wine (I used a Riesling)
2 small garlic cloves, grated (It's quicker than mincing)
3/4 teaspoon dried thyme
28 ounces tomatoes, canned petite diced

Steps:

Preheat oven to 400 degrees. Use a 9 x 13 glass baking dish.
Rub or brush chops with olive oil, both sides. Then sprinkle salt and pepper, to taste.
Place chops in baking dish.
Mix garlic and thyme into the wine, then pour over meat.
Arrange zucchini over the chops, then add the potatoes.
Pour can of tomatoes over all.
Cover tightly with foil, and bake for one hour at 400 degrees.
Remove vegetables to plates, then the chops. Ready to eat! We topped it with fresh grated Romano cheese and crushed red pepper. OPTIONAL: Thicken the liquid with cornstarch to make a gravy.

Nutrition Facts : Calories 884.8, Fat 27.2, SaturatedFat 8.5, Cholesterol 296.5, Sodium 2157.3, Carbohydrate 78.9, Fiber 14.4, Sugar 25.4, Protein 79.6

EASY VEAL CHOPS

EASY VEAL CHOPS image

Categories Dinner

Yield 8

Number Of Ingredients 11

Ingredients

6 veal chops
flour
1/4 cup vegetable oil
4 tbl unsalted butter
6 cloves garlic (optional)
2 medium bay leaves
1/2 tsp thyme
salt and pepper to taste
2 tbl red wine vinegar
1/2 cup chicken stock
1/4 cup water

Steps:

Dredge chops on all sides in flour. IN a skillet large enough to hold all chops, heat the oil and 3 tbl of butter.Brown chops on all sides. Scatter garlic around the chops. Cut each bay leaf into three parts and place one on each chop. Add thyme,salt and pepper. Cook chops, tightly covered, for 20 minutes over moderate to low heat until cooked through and the sauce is syrupy.Transfer chops only to a dish, keeping warm. Add the vinegar to the skillet and cook over medium high heat, stirring, until evaporated. Add stock and 1/4 cup water and reduce to your liking. Turn off heat and swirl in remaining butter. Pour over chops and garnish each chop with garlic and bay leaf. Serve