veal chop

Pan Seared Veal Chop with Rosemary

veal chops,

garlic,

rosemary,

olive oil

Salt and pepper

white wine

chicken stock

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.

Should the wine &amp; stock be added BEFORE it is put in to cook for 10 mins or after? This part is not clear.

This was one of the best things I have ever made.  Simple to make, did it with a tomahawk bone-in chop, cooked ~5 minutes longer in the oven for the bone in.  Served it on top of saffron risotto in a bowl with the sauce served over everything. DELICIOUS.

Very good recipe. Made for a dinner party. Everyone loved them. Followed the recipe as written. Only additional step I did was to brine the chops for 90 minutes to make sure they stayed moist. <div> </div><div>Easy way to make an impressive meal!</div>

This recipe is delicious, simple to make and cooking time was minimal.  I did brine the chops for an hour and a half.  

Excellent flavor.  I added mushrooms to the pan and  heavy cream to finish the sauce.  

excellent flavor..brined for 1 hour prior to cooking

Simple and wonderful! I love a recipe that's so easy you know what to have on hand without looking it up, and can make it from memory in a few tries!

You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on veal chops as I call for here, or on <a href="https://cooking.nytimes.com/recipes/1020701-pork-chops-in-cherry-pepper-sauce">pork chops</a>, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, <a href="https://www.nytimes.com/2013/06/05/dining/reviews/restaurant-review-carbone-in-manhattan.html">Carbone</a> in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”

Veal Chops in Cherry-Pepper Sauce

(16-ounce) cherry peppers

garlic cloves,

dry white wine

salt and black pepper,

bone-in veal chops,

neutral oil, like canola or grapeseed

salted butter

flat-leaf parsley,

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.

Hunter's Veal Chop with Southern Cheese Grits: Jaegerschnitzel with Southern Cheese Grits

shoulder veal chops (about 3 pounds)

Salt and black pepper

Flour,

Oil,

sweet onion, 1/2 diced and 1/2 chopped

carrots, diced

celery stalks, diced

bay leaf

red wine

beef broth

unsalted butter

mushrooms,

Southern Cheese Grits, recipe follows

jalapeno pepper,

quick cooking grits

water

Cheddar

RE-0106Hunters Veal Chop with Southern Cheese Grits

Season the veal chops with salt and pepper then dredge in flour, patting off excess flour. In a large saute pan over medium-high heat, add enough oil to coat bottom of the pan. Sear chops until golden brown, about 5 to 6 minutes per side. Remove from pan and set aside. In same pan, add more oil to coat bottom of pan and saute the diced onions, carrots, celery, and bay leaf until tender, about 10 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. When the wine has almost evaporated, add the broth, bring to a simmer and reduce sauce by half, about 10 minutes. Strain sauce through a fine mesh sieve into a bowl. Wipe the pan clean with a paper towel. Over medium heat, add the butter then chopped onion and mushrooms, and cook until tender, about 5 minutes. Season with salt and pepper, to taste. Add the veal and sauce back to the pan and bring to a simmer. Cook uncovered another 10 minutes, flipping the veal halfway through, until sauce thickens slightly. Serve over Southern Cheese Grits.

In a saucepan over medium heat, melt 1 tablespoon butter. Add the peppers and saute until softened, about 3 minutes. Add the grits and stir 1 minute. Whisk in 3 cups water, bring to a boil and stir until thickened, about 5 minutes. Remove from heat, stir in remaining butter and cheese. Salt and pepper, to taste.

I made the veal chops and southern cheese grits.  My husband loved it so much talked about it on Facebook. Will make again on special days.

I watched Sunny cook this on her show a few weeks ago. No veal at the store so I used thin (1inch) Rib-eye steak. I could not bring myself to strain the vegetables out of the sauce. I sauteed the mushrooms in a separate pan and added to the sauce. The Southern cheese grits were a nice addition to the meal. Will do this one again and again.

The sauce was a little cumbersome and time consuming, but well worth it in the end! Yum! The store was out of veal chops, so I used pork chops and they came out great. My partner, who hates grits, loved these. Another win for Sunny!

I used a ribeye steak in the place of the veal chop, and it came out excellent. I LOVE the sauce! It is so worth the minor effort. The grits were great and the heat cooks out of the peppers enough that I was able to serve it to my kids. The whole family loved this dish.

What a refreshingly creative remake for the veal chops other than grilling. The sauce/gravy for this is spectacular. It is absolutely worth the extra effort and this will become a staple for gravy making in my kitchen. I only cook for two but made the gravy as stated in the recipe so there would be leftovers (of which there is not enough left!) I served it on a mixture of wild rice and black beans..............super terrific!. Wonderbar! Thanks Sunny.......................

Jaegerschnitzel served with Grits ? German Dish ? Jaegerschnitzel Yes,Grits NO!

We had this last night, following the recipe exactly.  It was amazing!  The best part, we called it dessert, was gnawing the last, sweet meat and sauce off the chop bone.  My husband is from Texas and he loved the grits too.

Made this recipe several times and each time it came out great.  I make the sauce for other meats too like pork, beef and even lamb...fabulous!!

I made this for my husband and served with a special bottle of Madrigal Sonnet 63.  It was a fabulous meal. I would do this again, and think it would make a great and easy dish for company. Much of it could be done ahead and then put together quickly while guests enjoy appetizers.

Absolutely wonderful.  I took the advice of other reviewers and added thyme and garlic.  This with the cheesy grits is a great dinner party menu, the presentation is as impressive as the food tastes.  

Double Cut Veal Chop Saltimboca

veal rib chops, bone in

fontina cheese

prosciutto

Gray salt

black pepper

Heat the olive oil in a small sauce pot over medium-high heat. While the oil is heating prepare a plate lined with paper towels and set aside. When the oil is hot but not quite smoking add the sage leaves, stand back as they will crackle and pop. When the leaves are fried crisp remove to the paper towel using a mesh skimmer, set aside to cool. Line a cookie sheet with plastic wrap and lightly drizzle with olive oil. Using a small paring knife cut a slit in the veal chop, between the bones, but on the meat side. Using your fingers make a pocket in the veal and transfer to the plastic lined tray. On a large plate or clean cutting board lay down the fontina slices, top each with 2 slices of prosciutto and 3 to 4 sage leaves.

Roll the fontina slice up with all the ingredients inside making a small package. Using 1 hand, open up the pocket in the veal chop while stuffing the cheese and prosciutto package inside with the other hand. Brush the chops with the olive oil and season generously with gray salt and black pepper. Grill the chops over high heat for about 6 to 7 minutes on each side until nicely marked and move to indirect heat for about 8 to 10 more minutes or until desired doneness.

FABO!! I think the greatness comes from the quality of the veal chops which I bought at Costco and they were not double cut. I decided that would be too much meat. I fried the sage in canola oil.

Lovely recipe, I added capers and served them with polenta and steamed spinach with garlic.  I seared them in a skillet indoors, finished in the oven, then deglazed the pan with butter and white wine mounted with a little more butter for a sauce..

These chops were wonderful. Thanks for sharing your recipes. My sister and I prepared all three of this Saturdays dishes and they were enjoyed to the last bite.

I made these for a birthday dinner and they were unbelievable. Spend the extra money to get your chops from a butcher. I can't say enough about these chops. My husband was a happy camper.

Sage Veal Chops

(1-inch thick) veal chops

leaves

extra-virgin olive oil,

butter

dry white wine, eyeball it

Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

Super easy and super tasty! Made in my trusty cast iron pan. Love sage, love this recipe!

Try this recipe but substitute dry vermouth for the white wine.  OMG!   Julia Child used vermouth quite a bit.  

Very tasty and super easy to make!!  I served it with some pineapple to add sweetness to the dish.

I MADE IT EXACTLY AS THE RECIPE STATED WAS PERFECT COOKED 5 MIN PER SIDE GREAT! I WILL ALSO TRY PORK CHOPS NEXT TIME THE VEAL WAS FANTASTIC BUT EXPENSIVE! YES IT WAS LESS THAN 30 MINUTES!

I could not get veal chops readily so I tried this recipe with pork chops instead and was it ever delish!

Make these veal chops with the salad and polenta.  What a great combination!

Stuffed Veal Chops

provolone cheese

roasted peppers

onion,

bread crumbs

oregano leaves

salt

(1-inch thick) veal chops, frenched

In a medium bowl, mix all the filling ingredients together until well combined. Set aside.

Have grill preheated over high heat and oven preheated to 350 degrees F.

Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.

Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.

Totally delicious. Fast to make.  Highly recommend it!!

My husband and oldest son made this for my bday dinner but made them with 1” thick pork chops that were frenched. They were AMAZING and that doesn’t even seem to give them their due justice! The filling by itself is salty, but once added to the meat, it is perfect and well balanced! Perfect choice if you are wanting something really standout and memorable!!!

I made these for friends and they are excellent. I followed the recipe exactly but did not have the chops frenched which was fine. I don't think I did enough time in the oven as mine was barely medium rare.This recipe made the perfect amount of stuffing.

I thought the stuffing was too salty, but that could be because I used roasted red peppers out of a jar.

All I can say is OMG!!!!  I come from a very tight knit Italian family, where food is important, but recipes are a secret!!!  Since my mother and grandmother always dominated the kitchen, I NEVER learned to even boil water :(    Now, I go onto the Food Network Website and look for EASY meals to make.  This is BY FAR, the EASIEST, MOST DELICIOUS MEAL that I EVER made!!!!  Absolutely AMAZING!!!!  I used veal chops from my local prime meats butcher and the rest of the recipe was simple, fast and unbelievably DELICIOUS!!!!  If I can do it.....TRUST ME.....anyone can!!!!!  MAGNIFICENT!!!!!   

This recipe is out of this world.  If you want to impress people with a dish you would find in a five star restaurant, this is it.  I made it with veal chops I got at my butcher shop that were cut so I could stuff them properly.  Making it again for some special friends that appreciate fine food and fine wine!

I used pork chops instead of veal. I was in search of a different way of cooking pork chops and eager to try this recipe. It is fantastic!!!! I used all of the other ingredients to stuff them with and it came out perfect. I cant stop making this dish.

What a great recipe!  Easy and elegant, and fast enough for a mid-week romantic meal!  Thanks!  If you're so dense you 1)expect response from a TV chef 2) can't figure out to call a store instead of running ragged and 3) fail to capitalize properly, then this recipe is probably much too difficult for you.

OMG! I made this and my family just loved it! This is a delicious dish.  Thanks Big Daddy!

Made this for a dinner party and used chicken instead of veal and it was a huge hit! Used mozarella cheese and added some fresh chopped basil. I split and pounded out my chicken breast before I stuffed them. Would make this again, thanks!

I loved this whole meal.  I used pork chops instead of veal because for some reason it was not available in my area.  And I searched EVERYWHERE!.  Aaron, YOU ARE DA MAN!  I'm never eating regular potato mash again.  I also added 1 white sweet potato to the parsnip mash.  AWESOME!!!  I broiled the chops in the oven on Hi for a few minutes because I didn't want to do the whole grill thing.  My family couldn't get enough.  Thanks so much!  Can't wait to try your other meals.  I give this meal 10 stars!

I emailed Aaron on 2/9/10 and still have not heard from him or his staff.  I live in a small town and could not get veal chops.  So I asked Aaron if I could substitute pork chops?  Well, I did even though I had not heard from him.  I shopped in 3 near by towns looking for the ingredients for the whole dinner ?My favorite Valentine? and worked very hard at preparing this meal and it was AWFUL!  I was so embarrassed to have spent the time and money it took to prepare this meal for My Favorite Valentine.  To his credit he knew how hard I worked and how much I wanted to prepare a lovely meal iand ate it.  I on the other hand could not eat this meal any of it.  Way too much oregano in the stuffing, the broccoli rabe and the parsnips were awful.  I have made broccoli rabe before that was Great, never made parsnips before and I will Never make them like this again, The chocolate covered strawberries were Great however the only place I could find the very expensive chocolate was on the internet.  So, I didn?t buy it, and they were still good.   The Strawberry Bellini was Great!

Just made these tonight...yum yum YUM!!!!  So easy, so good, so flavorful!!! I have never made any of Aaron's recipes, but I will absolutely make more!!! Thanks for a great Valentine's dinner!!!

The stuffed veal chops were mouth watering, tender, so tasty and delicious, I've shared the recipe with my landlord. I'm the cook in my home and finally got a " this is good mom" out of my son. The broccolli rabe was perfect as well.   Thank you Aaron!

This was one of the easiest and most delicious recipes I have ever used.  I watch for sales at the grocery.  I got the chops for $3.50 for both of them.  What a fabulous meal.   MMMMMMMM!!!!!

I tried this recipe but had to substitute bacon for prosciutto. It was amazing! You must try it!

I'd never cooked veal chops and was somewhat apprehensive. I tend to overcook veal and am usually comfortable only when I prepare a veal stew or ragout. But, this recipe is so forgiving that, even though I undercooked it this time, it held up well when I had to return it the oven for "repair"!  I had no Italian bread crumbs so used fresh and doctored them with an Italian seasonings blend I keep for just such occasions. Having no provolone, either, I substituted mozzarella and it worked out. Everything else was true to the guru!  A California Pinot Noir paired well with this dish.   Aaron, keep on rocking my taste buds!

My boyfriend and I made this and it was excellent.  Since I have a wheat allergy we used gluten free crackers instead of the italian bread crumbs.  This is such an impressive recipe.  We will definitely use this for company in the future.

After watching your Special Valentine's show with the stuffed veal chops, broccoli rabe, mashed parsnips, strawberries coated in chocolate and pretzels, strawberry Belini... ...I set out to make it for my man on Valentines day. We've been dating for 9 months now. He told me last week he never had a nice Valentine's day. He is such a sweet man I just had to make your special meal for him. I made the dining room romantic... candles, romantic music. I had picked a few love songs on my ipod and played them when I ushered him into the dining room. The plates were covered so he couldn't see.  The first song I told him was how I felt about him, and everytime I heard this song I think of him and me. As we danced, I sang it to him. He was blown away. Then.... I sat him down at the table and slowly revealed each item as i described what it was.  You should have seen his eyes pop out of his head when he saw the veal chops as i described what was in them. OMG!!!  We were in heaven that nite!  Thx so much Big Daddy for this recipe. It was magnificent, melt in your mouth, chew the last bits of meat off the bone awesome!!!!!!!

Thanks Aaron for this great recipe. The chops were perfect. I tend to over cook my meats, however, this time I followed your instructions to the "T". Now that I did the test run, I'm ready to prepare this tonight (Valentine Day) for my special someone!  MW

I really enjoyed watching this meal being prepared. I don't even like broccoli rabe but the way he made it was first appealing to the eye and i also like how easy it was to make. I love this recipe. A perfect meal in a short period of time. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/012/0128/0128535

Aaron stuffs veal chops with prosciutto, provolone and roasted red peppers.

Veal Chops with Sage Vinaigrette

veal chops

fresh sage, leaves only, chopped (about 1/4 cup)

shallots,

extra virgin olive oil

lemon,

Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side.

Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately.

5-Stars Plus  Am surprised to be the 1st to review this terrific veal recipe.  Anyone who enjoys the flavor and texture of veal chops... and MORE IMPORTANTLY...does recognize the simplicity of the minimal ingredients as listed, try this one. As I've said...TERRIFIC! Annie, Fremont, CA

Grilled Mongolian Veal Chops

ginger

shallot, minced

cilantro,

sherry vinegar

hoisin sauce

soy sauce

rice wine vinegar

sesame oil

peanut butter

honey

hot chile sauce

veal chops (1 1/2 inches thick, 10 ounces each)

Combine all ingredients in a shallow baking dish. Add veal chops to the mixture and turn to coat. Cover and let marinate 3 to 4 hours or overnight. Preheat grill. Remove veal from marinade and grill the chops for 7 to 8 minutes on each side or until cooked through

Good taste but took much longer than 7-8 min on each side. After I did the first round of 7-8 minutes they were still raw.

I served this to our gourmet dinner club (8 people.  They loved it!  Everyone ate every last morsel (they were 1 1/2" chops, a little over 3/4 lb each.  I made the recipe as is except I might have gone a little heavier on the garlic and ginger as they are favorites.  I will do this one over and over again.  Great marinade!!!

Easy and delicious!!  I would definitely make this again!

just make it today and my husband loved it!i just skip the peanut butter but its still turns out really good!

There are a lot of ingredients in the marinade but the flavor comes through to the grilled meat.  Grill for about 7-8 minutes TOTAL! I love veal chops.

Don't tell your kids what it is, and they and everyone else will devour this!

This was an excellent recipe. A real pleasure having it for dinner!

Grilled And Stuffed Veal Chop

Italian fontina cheese

prosciutto ham

Garlic pepper

Seasoning salt (recommended: Lawry's)

Store-bought steak sauce (recommended: Peter Luger's)

Cut a pocket in the veal chops and stuff with 1 thick slice of Fontina cheese and one thin slice of Prosciutto. Seal with a toothpick. Season the chops with the garlic pepper and salt. Place on the hot grill and sear, about 3 to 4 minutes. Rotate once in between to achieve grill marks. Then flip the chops and do the same on the other side.

Remove from direct heat and put chops on the shelf of the barbecue. Baste with steak sauce and close lid. After about 5 minutes flip and baste the other side. Close lid for 4 or 5 minutes, or until the chops are fully cooked, when the internal temperature is 140 degrees F. Let rest for 3 to 5 minutes in a warm spot. Then serve immediately.

I love this recipe!  It was quick, easy and great for entertaining!  I used Emeril's Steak Sauce.

Grilled Veal Chops with Raw Sauce

tomatoes,

cup, 10 leaves, fresh basil leaves, torn

flat leaf parsley,

red onion, thinly sliced

balsamic vinegar

extra-virgin olive oil, divided

rib veal chops

fresh spinach, trimmed of thick stems and washed

pitted kalamata olives, roughly chopped

In a bowl combine the tomatoes, basil, parsley, red onion, salt, pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.

Heat a grill pan or outdoor grill to medium high-high heat. Drizzle 2 tablespoons extra-virgin olive oil, eyeball it, on a plate. Place chops on plate and turn in extra-virgin olive oil using tongs and season both sides liberally with salt and pepper. Once the grill pan or grill is screaming hot, add the chops and cook on the first side for 5 minutes. Resist the temptation to move the chops around, you want nice grill markings and a good crust on them. Before flipping the chops, reduce the heat to medium or move chops a little off to the side on an outdoor grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.

Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

Over the top great recipe! Used cherry tomatoes instead,  and still the combination of flavors with the veal is wonderful. 

This recipe is superb.  Using the freshest ingredients is key.  It is my favorite recipe to date from Rachael.

Fantastic!! You definitely need veal with this dish so don't try to make it with any other meat. The Raw Sauce is so flavorful! I will definitely make this again. 

Yeah the Raw Sauce is the best thing about this dish.  I broiled some boneless chicken breasts seasoned with a simple chili spiced rub, and served the 'sauce' alongside as a salad.  Delicious!  I saved the dregs from the salad bowl last night, and will add some more fresh spinach today for lunch.  I could see adding some crumbled feta cheese to the mix at the end, or chopping up my leftover chicken and adding it for a complete meal.  Wonderful, refreshing salad that can be paired with just about any grilled or broiled protein.  Yum! 

I made this recipe...and WOW!!!!!!! EVERYBODY WERE ASKING FOR THE RECIPE =)  DELICIOUS AND AMAZING ! SUPER DIFFERENT FOOD ....I WILL MAKE IT TONIGHT AGAIN ! 

You cannot substitute pork, chicken or fish and write a valid review of this recipe.  Veal is so different it must be treated differently, i.e. a relatively simple approach.  I consider Rachel a lightweight compared to Bobby, Mario and Emerill, but her approach here is right on.  For those of you who cannot find veal, I suggest you change grocery stores. As for the price, one needs to keep an eye out for when they are on sale.  I am making chops tonite that I picked up for 6.99 lb at Shop Rite in the Northeast. Very few things can beat a perfectly grilled medium rare veal chop. Try it. 

This was one of the tastiest and easy recipes to make.  I have not stopped sharing the recipe (giving Rachael credit).  I use the Raw Sauce for other recipes as well to.  It is a very fragrent and delicious meal!

I couldn't find veal chops, so I settled for pork.  They came out superb, but anybody can throw some salt and pepper on a pork chop and grill it, right?  I was not a fan of the raw sauce (I'm not a very adventurous salad-eater; caesar is about as fancy as I care to get).  Not a very memorable meal - count it as a rare miss for the Rach.

Perhaps this isn't fair, since I couldn't quickly locate veal at one of the local grocery stores, but I used pork.  The chops came out fine, but the raw sauce didn't really do it for us.  Not bad, just not really good.

I just love veal chops and this was a delicious and easy way to prepare them.  (I didn't care for the olives in the raw sauce though, and will just omit them next time - for me, the olives seem to detract from the delicious veal) otherwise the chops and sauce were superb just as written.  Be sure to use thick chops and ripe, fresh tomatoes for best results.  I used Campari tomatoes and they were perfect for this.  I also made the grilled potato salad to go with it -- very good and a nice change.

This was just so incredibly simple, and it had such intense flavor!!!!! Not to mention the fact that it's both light and fresh- just so perfect for a summer meal! And let me just tell you... you've never seen anything so gorgeous. I did the raw sauce with fish- I'm positive it would be way better with veal chops but those chops are pretty expensive for just an everyday meal.  So Here's my review: 4 stars with fish, five stars with veal chops.

Most delicious and well balanced dish. My husband could not stop eating it.  Just right for a summer eve.

This is a great summer meal!!!!  DOing it on a grill pan makes it easier than running back and forth from the Bar b Q to the kitchen especially if you have other dishes going on.  However it is totally manageable on the grill and i prefer it.   make sure to make it with the orange and red onion salad.  It is also amazing.   As a side not, i actually prefer this dish with chicken thighs instead of veal

I didn't have veal chops or olives, so I used pork chops and skipped the olives entirely. And it was delicious! I'll be making this often.  Only suggestion is maybe to use a little less balsamic vinegar and a little more olive oil, because the dressing is a bit thin, particularly once it goes on the meat.

A classic combination of fresh ingredients combined makes this dish a winner!

This recipe is awesome and pretty easy to make. The flavor is bright and pairs wonderfully with the veal. Make sure to get good, thick chops and sear them well. The result is fantastic!

Top 10 veal chop recipes from across the web

The most viewed veal chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pan Seared Veal Chop with Rosemary

Veal Chops in Cherry-Pepper Sauce

Hunter's Veal Chop with Southern Ch...

Double Cut Veal Chop Saltimboca

Sage Veal Chops

Stuffed Veal Chops

Veal Chops with Sage Vinaigrette

Grilled Mongolian Veal Chops

Grilled And Stuffed Veal Chop

Grilled Veal Chops with Raw Sauce

Top 10 veal chop recipes from across the web

The most viewed veal chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Seared Veal Chop with Rosemary

Veal Chops in Cherry-Pepper Sauce

Hunter's Veal Chop with Southern Ch...

Double Cut Veal Chop Saltimboca

Sage Veal Chops

Stuffed Veal Chops

Veal Chops with Sage Vinaigrette

Grilled Mongolian Veal Chops

Grilled And Stuffed Veal Chop

Grilled Veal Chops with Raw Sauce

The most viewed veal chop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine