Best Pan Seared Veal Chops With Farro Ragoût Recipes

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

PAN SEARED VEAL CHOPS WITH ROSEMARY

Steps:

• Rub the chops with 1 Tbsp.
• oil, garlic, rosemary, salt and pepper and let sit on a plate for 15 minutes.
• Heat a large cast iron skillet over medium high heat and add remaining oil.
• Add chops to pan and cook until golden brown on one side, and flip.
• Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
• for 10 minutes.
• Add wine and stock to cast iron pan and stir up brown bits from the bottom.
• Serve chops with juice from pan.

PAN SEARED AND ROASTED VEAL CHOPS

Steps:

• 1. Preheat oven to 350. Rinse chops and pat dry. Rub both sides with garlic, rosemary and 2 tbsp olive oil. Leave out for 15 minutes so that chops come to room temperature.
• 2. Heat 1 tbsp oil in a heavy, oven proof skillet. Sear chops on both sides (approximately 3 minutes per side) over medium high heat.Place skillet with chops in oven for approximately 10 minutes. Chops should reach an internal temperature of 145.
• 3. Remove skillet from oven. Place chops on a warm platter. Squeeze juice of one lemon over chops. If desired, add a pat of Lemon Parsley Butter to the top of each chop. Cover with foil and let rest for 15 minutes. Chops will continue to cook while resting.
• 4. While chops are resting, combine bouillon cube with 1/4 cup boiling water. Return skillet to stovetop over medium high heat. Add water and wine. Cook, scraping frequently, until sauce is reduced by half. Add salt and pepper to taste.
• 5. Remove foil from platter and pour sauce over chops. Serve immediately.
• 6. Optional Brining Instructions:For brine optional brine: combine 8 cups boiling water, 2/3 cup sugar and 3/4 cup kosher salt. Stir until salt dissolves. Let come to room temperature (I put mine in the fridge or even the freezer if in a hurry). Immerse chops in room temperature brine, placing a plate on top to make sure they are completely immersed. Refrigerate. Brine for 90 minutes.

PAN-SEARED VEAL CHOPS WITH FARRO RAGOûT

Steps:

• Cook semi-pearled farro in heavy large saucepan of boiling salted water until tender, about 20 minutes. Drain and transfer to bowl. Add capers and pine nuts; stir in 1 tablespoon extra-virgin olive oil. Season mixture to taste with salt and pepper. DO AHEAD: Farro can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Sprinkle veal with salt and pepper. Add veal to skillet and cook until brown, about 3 minutes per side. Place skillet in oven and cook veal to desired doneness, about 10 minutes for medium. Place veal on plate and tent with foil (do not clean skillet).
• Add butter to same skillet and melt over medium heat. Add shallots and thyme to skillet; saut mixture until soft, about 2 minutes. Add broth to skillet; increase heat and boil until mixture is reduced to 1/2 cup, about 6 minutes. Stir in vinegar. Season sauce to taste with salt and pepper.
• Meanwhile, heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add farro mixture to skillet and cook until warmed through, about 4 minutes.
• Divide farro ragout evenly among 4 plates. Place 1 veal chop on each plate. Drizzle chops with sauce and serve.
• *Semi-pearled farro is available at natural foods stores, Italian markets, and specialty foods stores.