Best Veal Chops With Sweet Peppers Recipes

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VEAL AND BELL PEPPERS



Veal and Bell Peppers image

A very versatile main course you can spice up with the addition of crushed red pepper flakes if you like your food on the spicey side. Goes great over rice or pasta or can stand on its own.

Provided by BoxOWine

Categories     Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs veal, cubes
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 garlic cloves (minced)
1 cup dry red wine
2 (14 1/2 ounce) cans diced tomatoes (with Italian herbs)
1 cup chicken broth
1 large onion, thinly sliced
1 large red pepper, thinly sliced
1 large green pepper, thinly sliced
1 (13 ounce) can mushrooms (optional)

Steps:

  • Combine flour with salt and pepper.
  • Coat veal cubes with flour.
  • Saute the veal cubes in olive oil in dutch oven until lightly browned.
  • Add additional oil if pot appears too dry.
  • Add minced garlic and saute a few minutes to release the flavor of the garlic.
  • Remove veal and garlic from pot.
  • Add wine to pot, scraping up browned bits.
  • Bring to boil and cook for a few minutes to reduce the wine by half.
  • Add diced tomatoes and chicken broth to the pot.
  • Bring to boil, while stirring.
  • Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
  • Add peppers and onions, cover and simmer approx 30 minutes.
  • Add mushrooms (if desired).
  • Stir until heated.
  • Serve in bowls wih crusty bread for dipping into the sauce.
  • Entree is also excellent served over rice, pasta, or a side of mashed potatoes.

VEAL CHOPS WITH PEPPERS



Veal Chops with Peppers image

From the Great Big Food Show

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 (1 1/2 inch thick) cut bone-in veal chops
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, smashed away from skins
3 cubanelle Italian sweet peppers, sliced
1/2 cup dry white wine
2 hot cherry peppers, chopped
2 to 3 tablespoons juice from pepper jar, a splash
Chopped flat-leaf parsley, for garnish

Steps:

  • Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
  • Season the chops with salt and pepper. To the hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, transfer from the pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.

GRILLED VEAL CHOPS AND PEPPERS



Grilled Veal Chops And Peppers image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

4 rib veal chops, each 1-inch thick
Juice of 1 lemon
1/3 cup extra-virgin olive oil
3 cloves garlic, crushed
Salt and freshly ground black pepper
4 sprigs fresh rosemary, lightly crushed
2 sweet red peppers

Steps:

  • Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
  • Preheat grill or broiler.
  • Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
  • Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
  • Serve at once, hot, or within 30 minutes at room temperature.

VEAL CHOPS IN CHERRY-PEPPER SAUCE



Veal Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in veal chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

GRILLED VEAL CHOP WITH FINGERLINGS, MUSHROOMS AND CHERRY PEPPERS



Grilled Veal Chop with Fingerlings, Mushrooms and Cherry Peppers image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

4 bone-in veal chops, at least 1-inch thick
Kosher salt
Extra-virgin olive oil
4 cloves garlic, smashed
1/2 pound fingerling potatoes, cut in rounds about 1/2-inch thick
1 1/2 pounds assorted mushrooms (shiitake, chanterelle, oyster, or cremini), sliced
5 to 6 hot cherry peppers with their vinegar, stems and seeds removed, quartered
1 bunch chives, cut into 1-inch lengths

Steps:

  • Preheat the grill to medium.
  • Season the veal chops generously with salt and let them sit for 15 to 20 minutes.
  • Rub the chops with oil on both sides and arrange on the preheated grill on a very hot spot. After about 3 to 4 minutes, when the chops have developed lovely grill marks, rotate the chops 90 degrees to create the cross-hatch pattern. Cook the chops for an additional 3 to 4 minutes on that side and then repeat the process on the other side. This will cook the chops to about medium-rare. Remove the chops to a serving platter and set aside in a warm place to let the juices redistribute.
  • While the chops are cooking, coat a large saute pan with extra-virgin olive oil and over medium heat add the garlic cloves.
  • When the garlic has become golden brown and is very aromatic, remove and discard the garlic. It has fulfilled its garlic destiny. Add the potatoes, season with salt and brown the potatoes on each side. When the potatoes are brown on each side, add the mushrooms and season with salt. Saute the mushrooms for 5 to 7 minutes. When the mushrooms have become soft and aromatic, add in the cherry peppers and 2 to 3 tablespoons of the pepper vinegar (more if you like things REALLY spicy). Add the vinegar in baby steps, it can make things VERY spicy and there will not be any recovery. Check for seasoning and season with salt if needed (it will). Toss in the chives. Transfer the potato mixture to a serving bowl or platter and serve immediately with the veal chops drizzled with extra-virgin olive oil.
  • Mouthwateringly spicy and delicious!

VEAL CHOPS WITH SWEET PEPPERS



Veal Chops with Sweet Peppers image

Number Of Ingredients 7

4 tablespoons olive oil
3 to 4 large red bell peppers or yellow, stemmed, cored, and thinly sliced
2 cloves garlic, finely chopped
8 fresh sage leaves
salt and freshly ground black pepper to taste
4 veal loin chops or rib, about 1 inch thick
1/2 cup dry white wine

Steps:

  • 1 In a skillet large enough to hold the chops in a single layer, heat 3 tablespoons of the oil over medium heat. Add the peppers and cook, stirring occasionally, for 5 minutes. Stir in the garlic, sage, and salt and pepper top taste and cook until the peppers are tender and lightly browned, about 10 minutes more. Transfer the peppers to a plate and wipe out the skillet. 2 Heat the remaining 1 tablespoon oil over medium high heat. Pat the chops dry and sprinkle them on both sides with salt and pepper. Add the veal to the skillet and cook until nicely browned, 4 to 5 minutes. Turn the chops over with tongs and cook until browned, about 4 minutes. Spoon off the excess fat. 3 Add the wine and bring to a simmer. Cover and cook until the chops are done to taste, about 2 minutes for medium-rare. To check for doneness, cut one chop in the thickest part near the bone. The meat should be just pink. Transfer the chops to a serving platter. Cover and keep warm. 4 Raise the heat and reduce the liquid in the pan until it is slightly thickened, about 2 minutes. Add the peppers and cook 1 minute or until heated through. 5 Spoon the peppers over the veal and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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