Herb Crusted Veal Chops Food

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.

HERBED VEAL CHOPS

Steps:

• In a dish large enough to accomodate the 4 chops, combine olive oil, lime juice, and garlic; sprinkle half of each of the herbs on top. Season chops with pepper, and set in marinade. Turn chops over several times to coat both sides well. Sprinkle the remaining herbs on top of chops, and turn several times. Cover loosely with plastic wrap, and set aside at room temperature to marinate, 20 to 30 minutes.
• Heat a grill or grill pan to hot. Season chops with salt, and place on grill. Cook until chops are medium rare, about 1 1/2 minutes on each side. Remove from heat, and transfer to a serving dish.

HERB CRUSTED VEAL CHOPS

Steps:

• For the marinade, combine Garlic (4 clove), Lemon (1), Fresh Rosemary (1 1/2 tablespoon), Tarragon (1 tablespoon), Fresh Thyme Leaves (2 tablespoon), Fresh Mint Leaves (1 tablespoon), Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) in a bowl and toss together with your fingers.
• Place Veal Chops (2 pound) on a baking pan. Drizzle half the Olive Oil (1 tablespoon) over them. Sprinkle chops with half the herb mixture. Press herbs into the meat with your fingers, making sure they coat the chops. Turn chops over and repeat.
• Cover with cellophane and refrigerate for 6 hours or overnight.
• For the vinaigrette, in a medium bowl, combine Sherry Vinegar (1 tablespoon), Olive Oil (3 tablespoon), Honey (2 teaspoon), Shallot (1), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Whisk to combine.
• Add both Red Grape Tomatoes (1 cup) and Yellow Grape Tomatoes (1 cup). Toss to coat. Cover and refrigerate for at least 1 hour and up to 4.
• Before serving, stir in some Italian Flat-Leaf Parsley (2 tablespoon) and Tarragon (1 tablespoon).
• To grill the chops, half an hour before cooking, remove the veal chops from the refrigerator and let them come to room temperature. Fill a smoker box with 2 cups of wood chips, placing chips directly on gas burner on one side of the grill.
• Preheat grill to high heat, about 450 degrees (230 degrees C). When chips begin to smoke, add the veal chops to the opposite side of the grill from the wood chips, but over direct heat. Grill 5-6 minutes per side for medium doneness, turning halfway.
• Transfer chops to a platter and let rest for 5 minutes. To serve, spoon tomato vinaigrette onto each plate and top with a veal chop. Enjoy!

BASIL-CRUSTED VEAL CHOPS

Steps:

• Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.
• Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare.

GRILLED PEPPERY HERB VEAL CHOPS

Steps:

• Brush veal chops with oil and rub with garlic.
• Stir together the rest of the ingredients in a small bowl. Rub on the chops. Cover and chill for 1 hour.
• On your charcoal grill over hot coals, place chops over to one side of the grill and grill for a total of approximately 45 minutes, turning once. Cook until meat thermometer reaches the temperature of 170 degrees.