TANGY VEAL CHOPS-PRESSURE COOKER
Make and share this Tangy Veal Chops-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Veal
Time 30m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Heat cooker and add oil.
- Brown chops.
- Combine seasonings, brown sugar, lemon juice, onion and water.
- Pour over meat.
- Sprinkle olives over top.
- close cover securely.
- Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
- Remove meat, thicken gravy if desired.
VEAL CHOPS PAPRIKASH
Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp.
Provided by Dr. Jenny
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the rub, in a small bowl, mix together the salt, pepper, and the two paprikas. Slash the edges of the chops in 1 or 2 places to prevent curling. Sprinkle the chops all over with the rub. Let stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature if necessary before cooking.
- In a large, heavy frying pan, over medium-high heat, heat the olive oil. Add the chops and brown for about 2 minutes on each side. Reduce the heat to medium and cover the pan. Cook until an instant-read thermometer inserted away from the bone registers 145 degrees F (63 C) and the meat is lightly pink when cut into near the bone, 4-5 minutes longer. Transfer the chops to a serving platter and tent loosely with aluminum foil while you make the sauce.
- Pour off all but 1 Tb of the drippings from the pan. Add the shallots, mushrooms, and 1 tsp sweet paprika. Saute over medium-high heat until the shallots are translucent, 3-4 minutes. Add the wine and deglaze the pan, scraping up any browned bits from the bottom. Cook for 1 minute longer, stirring often. Remove the pan from heat and stir in the sour cream. Season to taste with salt and pepper.
- Transfer the chops to individual pates, spoon the sauce on top, sprinkle with sweet paprika, and serve.
Nutrition Facts : Calories 399.6, Fat 24.7, SaturatedFat 9.6, Cholesterol 111.4, Sodium 1291.5, Carbohydrate 8.1, Fiber 1.5, Sugar 1.3, Protein 26.1
TANGY PORK CHOPS
When my husband and I had our first child, we found this recipe so convenient. I could start it during nap time and we'd enjoy an easy, satisfying dinner that night. -Karol Hines, Kitty Hawk, North Carolina
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender. , Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.
Nutrition Facts : Calories 349 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 4g fiber), Protein 32g protein.
PRESSURE-COOKER PORK CHOPS
Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
VEAL CHOPS
Quick and easy veal chops. Goes well with mashed potatoes and steamed vegetables.
Provided by vi1
Categories Main Dish Recipes Steaks and Chop Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season both sides of veal chops with salt, black pepper, and cumin.
- Put 3 to 4 slices butter in the bottom of a 9x13-inch casserole dish; sprinkle in about 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Arrange a layer of veal chops atop the cheese layer. Top each chop with 2 to 3 slices butter, 1/3 of the mushrooms, and 1/4 of the mozzarella cheese, 1/4 of the provolone cheese, and 1/4 of the white Cheddar cheese. Continue layering with the remaining ingredients.
- Pour enough water into the casserole dish to just cover the bottom; cover dish with aluminum foil and an oven-safe lid.
- Bake in the preheated oven until veal is no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 4.7 g, Cholesterol 132.4 mg, Fat 24.8 g, Fiber 1.2 g, Protein 29.7 g, SaturatedFat 14.2 g, Sodium 416 mg, Sugar 2.1 g
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