Dr. G’s Veal Rib Chops

Preheat oven to 425 degrees. Pat veal rib chops dry. Season with ground black pepper and garlic powder.

 

Lightly coat the bottom of a sauté pan with olive oil and place it on the stovetop over medium high heat.  Once the pan is hot add the chops and sear – about 5 minutes on each side. Place the pan in the preheated oven for 8-10 minutes depending on thickness of the chops. Goal is slightly pink medium rare (internal temperature of 135-140 degrees before resting).

 

Remove the pan from the oven and place the chops on a clean plate to rest for 5 minutes.

 

 

While the chops are resting, place the sauté pan containing the juices and cracklings back on the stove on medium heat. Deglaze with a little Balsamic vinegar and stir scraping the cooked bits from the bottom of the pan. Add to the pan 2 large pats of butter and 1/2 cup Stonewall Kitchen Vidalia Onion Fig Sauce and stir well.  Bring the sauce to a slight boil and turn off the heat.

Plate chop and spoon sauce on top, with a potato pancake and roasted asparagus.

 

– Gary Levine

Vitello Balsamico

veal-chopsSautéed Veal Chops with Balsamic & Thyme

 

Bring 1″ veal rib chops to room temperature. Pat dry.

Season on both sides with ground black pepper, garlic powder, dried thyme, sea salt to taste.

Preheat oven to 400 degrees.

 

On the stovetop, heat a dry sauté pan until hot. Place chops into pan and sear on both sides for 4 minutes each side until carmelized.

Place pan with carmelized chops into the preheated 400-degree oven and bake for additional 4-5 minutes, depending on preference for medium-rare to medium.

Remove pan from oven. Place chops on plate to rest for 5 minutes.

On the stovetop, under low heat, place 3 tbs. butter into the original sauté pan with veal drippings, and add 3 tbs. Fini or best Balsamic vinegar to deglaze for a sauce. Scrape and stir to incorporate all drippings.

Serve chops drizzled with sauce, roasted fingerling potatoes and string beans. Serves 2.

 

la-crema-pinot-noir

La Crema 2014 Pinot Noir from Willamette Valley, Oregon.

Dr. Husband’s Veal Chops

Perfect every time.

1 large loin veal chop per person about 1 1/2″ thick. Pat them dry and brush a thin coating of olive oil all around. Season with ground black pepper, garlic powder, sea salt to taste on both sides.

Place in shallow pan under a pre-heated broiler for 5 minutes. Turn and broil another 5 minutes. Should be a crispy brown sear on both sides.

Then, remove from broiler and heat oven to 400 degrees. Bake them for an additional 2-4 minutes for medium, pale pink inside. Remove from oven and allow chops to rest for 5-7 minutes before serving.

Top with a dollop of Stonewall Kitchen’s Vidalia Onion Fig Sauce.