Best Red Chile Glazed Veal Chop Recipes

GRILLED VEAL PORTERHOUSE CHOP

Steps:

• To make the glaze, bring 1 cup of the wine to a simmer in a small saucepan. Remove from the heat, add the figs, and let steep while you prepare the glaze.
• Put the veal stock in a medium saucepan and bring to a boil over high heat. Cook until reduced by half to 2 cups, about 15 minutes. Add the shallots and remaining 1 cup wine to the stock and continue cooking over high heat, stirring occasionally, until reduced to a sauce consistency (see page 250), about 25 minutes. Stir in the vinegar and honey and season with salt and pepper. Drain the figs and stir into the sauce. Keep warm. The glaze can be made 1 day in advance and stored covered in the refrigerator. Reheat before serving.
• Remove the chops from the refrigerator 20 minutes before grilling. Preheat the grill to high or heat a grill pan over high heat.
• Brush both sides of the chops with the oil and season with salt and pepper. Put the chops on the grill or in the grill pan and cook until golden brown and slightly charred, about 5 minutes. Turn the chops over, reduce the heat to medium, and continue cooking until the bottoms are golden brown and slightly charred and the chops are cooked to 140°F internal temperature on a meat thermometer, about 8 minutes longer. Remove the chops from the heat and let rest for 5 minutes.
• Place the chops on 4 large dinner plates. Ladle some of the glaze over each chop and garnish with parsley sprigs.

VEAL CHOP A LA GABE

Steps:

• For the veal: Heat oil in a deep fry pan. Meanwhile, stir together eggs, Romano, some parsley and some salt and pepper in a bowl. Dust the veal with flour, then dip in the egg wash, followed by the breadcrumbs, being sure to coat well with crumbs.
• Cook the veal on both sides until golden brown. Remove the veal and discard the oil.
• For the potatoes: Using the same pan, heat some oil. Add garlic, parsley and some salt and pepper. Once the garlic starts to burn, add lemon juice. Spoon mixture over a bed of fried potatoes and top with the veal.
• Add oil to a pan and heat oil, then add potatoes, peppers and some salt and pepper. Cook until potatoes are golden brown, then toss with parsley and oregano.

RED CHILE-GLAZED MEATLOAF

Steps:

• For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
• Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
• For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
• Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
• Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
• Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.

SAUTEED VEAL CHOPS WITH HERB VINEGAR GLAZE

Steps:

• Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.
• Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops. Brown them on both sides, turning once. They should cook 5 minutes on each side.
• Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.
• Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.