Veal Chops With Port Gorgonzola Sauce Recipe 45 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 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 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.

GRILLED VEAL CHOP WITH FRESH GARLIC AND BASIL

Steps:

• Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
• Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

LICK YOUR CHOPS SUPPER

Steps:

• Preheat the oven to 375 degrees F.
• Put the potatoes and parsnips in a medium pot and cover with water. Bring to a boil over medium heat, salt the water, and cook until tender, 15 to 18 minutes. Drain and put them back into the hot pot. Mash with the milk and salt, pepper, and nutmeg to taste. Add the cheese and stir until melted.
• While the potatoes and parsnips come to a boil, rub the chops with lots of salt, pepper, and sage. Heat the extra-virgin olive oil over medium heat in a large oven-safe skillet. Add the garlic and saute for 3 minutes, then remove the garlic with a slotted spoon and raise the heat to medium-high.
• Add the chops and brown on both sides, about 5 to 6 minutes. Add the vermouth or wine to the pan and transfer to the oven. Cook the meat through for 7 to 8 minutes more. While the meat cooks, bring a couple of inches of water to a boil over medium heat and salt the water. Add the broccolini and cook for 5 to 6 minutes, then drain. Arrange the chops on 4 plates. Add the butter to the pan and whisk it into the pan juices, then spoon the sauce over the chops. Serve with the mashed potatoes and parsnips and the broccolini alongside.

VEAL CHOPS WITH MUSHROOMS

Steps:

• heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
• remove to plate and keep warm.
• toss mushrooms in flour, add to pan.
• add chicken stock cook a few minutes until thickened.
• add cream, nutmeg and salt& pepper to taste.
• spoon sauce over chops, serve.

GORGONZOLA VEAL ROLLS WITH FALL FRUITS IN A PORT WINE SAUCE

Steps:

• Prepare your fruit -- chop your apples, pears, apricots and cranberries and also chop your shallot.
• Remove your veal to take the chill off. Now this just takes one pan and goes quickly so get any other sides ready at this point. Wild rice is great and just cook away as you make the veal and sauce.
• Veal -- Salt and pepper both sides and stuff one side with the blue or gorgonzola cheese and a sprinkle of the fresh thyme and roll tightly. No need to add any more flavor to the veal, the sauce makes up for it. Seal with a tooth pick so they don't fall apart.
• Now, I don't want a heavy coating so I just moisten my hands with water to get the veal wet and then in a small plate or pie pan, add the flour and roll each piece of stuffed veal into the flour mix to cover well. I want a light crust for this.
• Sauteing -- Melt the butter and olive oil in a large saute pan. Saute the veal on each side until golden brown, it will not take long. Just a minute or two per side. The veal cooks very quickly and will continue to cook once off the heat. Remove the veal and cover with foil as you make the sauce. Maybe 9-10 minutes total on medium high heat.
• Sauce -- in the same pan you cooked the veal, on medium heat, add the shallot and cook a minute, then add the port wine, chicken broth to get up all the drippings. Add the fruit, thyme, rosemary and cook on a medium simmer until the dried fruit rehydrates and the fresh fruit cooks down. Just 4-5 minutes is all. Taste and add salt and pepper to taste is necessary.
• Well your side dish should be done, hopefully wild rice. So plate away -- rice, topped with 1 or 2 veal rolls and then top with the fruit sauce and ENJOY!

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
• Remove from heat and set aside.
• Sprinkle veal with salt and pepper.
• Dredge veal in flour to coat, shaking off excess.
• Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
• Transfer veal to serving platter and tent to keep warm.
• Repeat above steps with remaining veal, adding more oil to skillet as necessary.
• Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
• Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
• Add 1/3 cup of the Gorgonzola and stir until melted.
• Pour sauce over veal.
• Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

PORK TENDERLOIN WITH GORGONZOLA SAUCE

Steps:

• For the pork: Orl a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes.
• Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook).
• Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes.
• Meanwhile prepare the sauce.
• Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute.
• Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes.
• Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
• Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
• Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
• Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.