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

Ingredients

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.