Veal Chops With Blue Cheese Sauce 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.

VEAL CHOPS WITH ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
• Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 6 to 8 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. Serve with 1 or 2 slices of cold Roquefort butter on each chop.

VEAL CHOPS WITH PORT GORGONZOLA SAUCE RECIPE - (4/5)

Steps:

• Combine marinade ingredients in a bowl big enough to hold all 4 chops. Add chops to marinade, and add water to almost cover chops. Cover with plastic wrap and marinade overnight. For the Port Sauce: Add olive oil to large skillet, heat over medium heat. Add onion, rosemary leaves and a good pinch of kosher salt, saute until onion begins to softened. Add veal trimmings and bacon and brown thoroughly. Add garlic, and combine until fragrant. Add port and stock and bring to a boil. Reduce heat and simmer for 45 minutes. Meanwhile, remove chops from the marinade. Scrape off any solids, and pat chops dry. Drizzle chops with a small amount of olive oil and season with salt and pepper. Preheat an indoor or outdoor grill to medium high. Grill veal chops for 6-8 minutes per side. Rest for 5 minutes. To finish sauce, remove from heat and strain sauce. Return to pan and bring to a simmer over medium heat and reduce sauce to about 1/2 (your looking for a thicker consistency). When reduced, add cheese and stir to melt into sauce. Remove from heat, add butter and taste for seasoning.

VEAL CHOP WITH PORTABELLO MUSHROOMS

Steps:

• Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
• Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• Drizzle with remaining 1 tablespoon olive oil, and serve.

VEAL CHOPS IN CHERRY-PEPPER SAUCE

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.

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES

Steps:

• Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
• Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
• Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.

VEAL WITH BLUE CHEESE SAUCE

Steps:

• Melt butter in heavy large skillet over high heat.
• Season veal with salt and pepper.
• Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
• Transfer veal to platter.
• Tent with foil to keep warm.
• Add brandy to skillet.
• Bring to boil, scraping up any browned bits.
• Add both stocks.
• Boil until liquid is reduced to generous 1 cup, about 10 minutes.
• Add cream; boil until sauce is slightly thickened, about 12 minutes.
• Reduce heat to medium-low.
• Add cheese and whisk until melted.
• Simmer until thickened to sauce consistency, about 8 minutes.
• Season sauce with salt and pepper.
• Spoon sauce over veal.
• Sprinkle with parsley and serve.

VEAL CHOPS WITH BLUE CHEESE SAUCE

Steps:

• Boil white wine and minced shallot in medium saucepan over high heat until mixture is reduced by half, about 6 minutes. Strain mixture; return wine to pan. Add whipping cream and boil until sauce is reduced to 3/4 cup, about 10 minutes. Whisk in blue cheese. Boil until thickened to sauce consistency, about 3 minutes. Season sauce to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate. Rewarm sauce over low heat before serving.) Prepare barbecue (medium high heat). Combine cayenne pepper, thyme, garlic powder, white pepper, black pepper and salt in a small bowl. Brush both side of veal chops with oil. Sprinkle spice mixture over both sides of veal chops. Grill to desired doneness, about 4 minutes per side for medium-rare. Arrange 1 veal chop on each plate. Spoon blue cheese sauce over and serve.

VEAL CHOPS WITH SAGA BLUE BUTTER

Steps:

• In a small bowl mash together the Saga Blue, the butter, the lemon juice, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the mixture to a sheet of wax paper, roll it into a log, and chill it for 15 minutes.
• In a skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it sauté the chops, patted dry and seasoned with salt and pepper, for 5 to 6 minutes on each side for barely pink meat, and top each chop with half the Saga Blue butter.

VEAL CHOPS WITH CARMELIZED ONION AND STILTON SAUCE

Steps:

• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm.
• Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
• Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
• Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.

VEAL CHOPS WITH ANCHOVY SAUCE

Steps:

• Wipe the chops dry with paper towels. Dredge with flour.
• Use two frying pans large enough to hold two chops each comfortably. Heat the oil in each one and fry the chops, turning once, for about seven minutes on each side, or until the outside is brown and the inside pink and juicy.
• Meanwhile, in a small pan, saute the garlic in the butter until golden but not browned. Stir in the anchovy and parsley and cook for two minutes. Turn off heat and keep warm.
• When the chops are ready, place them on individual heated plates and spoon some anchovy sauce on each one.