Veal Chops With Caramelized Onion And Stilton Sauce Food

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 WITH CARAMELIZED ONIONS

Steps:

• In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

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 CARAMELIZED 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.

SILKY VEAL CHOPS

Steps:

• In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.
• In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting
• Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.

VEAL RIB CHOPS WITH CARAMELIZED FENNEL AND FIGS

Steps:

• Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat. Simmer until tender, about 10 minutes. Remove from heat; mix in figs and let stand 10 minutes. Strain; reserve liquid, fennel and figs separately.
• Melt 1 tablespoon butter in heavy large skillet over medium-low heat. Transfer fennel bulbs to skillet, cut side down. Sprinkle with 1/2 teaspoon sugar, salt and pepper. Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper. Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish. Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish. Place figs between fennel bulbs. Dot with 1 tablespoon butter. Cover baking dish with foil. Set aside.
• Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil. Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes. Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)
• Preheat oven to 350°F. Bake fennel until very tender, about 40 minutes. Remove from oven; keep covered. Maintain oven temperature.
• Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat. Cook veal until brown, about 3 minutes per side. Transfer to oven. Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes. Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal. Garnish with fennel fronds.

VEAL CHOPS IN VINEGAR SAUCE

Steps:

• Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
• Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
• Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
• Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.

SAVORY PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• Sprinkle pork chops evenly with Cajun seasoning and pepper.
• Grill, covered with grill lid, over medium high heat (350°F to 400°F) 8 minutes on each side. Serve with Caramelized Onions.
• CARAMELIZED ONIONS:.
• Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden. Sprinkle with sugar, and cook 2 minutes. Add vinegar and next 3 ingredients, and cook 2 minutes. Serve warm or cold.