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><br /></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.<br />Will do this one again and again.<br />

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.<br />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!)<br />I served it on a mixture of wild rice and black beans..............super terrific!.<br />Wonderbar!<br />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.  

Top 3 veal chop recipes from across the web

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Pan Seared Veal Chop with Rosemary

Veal Chops in Cherry-Pepper Sauce

Hunter's Veal Chop with Southern Ch...

Top 3 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...

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