Oven Roasted Veal Chop Recipes

PanRoasted Veal Chops with Cabernet Sauce Recipe

WebNov 28, 2017 · Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal …

1. In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.
2. In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.
3. In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
4. Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.

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Pan Roasted Veal Chops Recipe The Reluctant Gourmet

WebJul 23, 2012 · Mince shallot and thyme. Pre-heat the oven to 450°F. Melt two tablespoons of butter in a heavy-bottomed sauce pan, sweat the …

1. Remove chops from the refrigerator about an hour before cooking to let them come up to room temperature. Pat them dry.
2. Slice and thoroughly wash the leeks. They grow in very sandy soil, and sand and dirt can get trapped in all the layers of leaves, so make sure to rinse them several times.
3. Roughly chop the leeks.
4. Mince shallot and thyme.

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