VEAL CHUCK CHOP RECIPES RECIPES

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VEAL CHUCK CHOPS WITH ONIONS, CABBAGE & APPLES RECIPE - FOOD.COM



Veal Chuck Chops With Onions, Cabbage & Apples Recipe - Food.com image

The flavors for this scream out Fall Cooking! One could substitute pork or chicken but this is a great way to demonstrate using inexpensive cuts to make wonderful fall off the bone meals.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 Chops, 4-8 serving(s)

Number Of Ingredients 15

2 lbs veal chops (chuck, bone In 1 Lb. each)
2 tablespoons seasoning (Stubbs herb mustard rub or similar)
4 tablespoons olive oil, divided
1/2 small cabbage
1 medium yellow onion
4 small apples (Empire)
1 tablespoon minced garlic (to taste)
2 tablespoons light brown sugar
2 tablespoons cider vinegar
2 -3 cups chicken stock
1 tablespoon thai oyster sauce or 1 tablespoon soy sauce
2 tablespoons sherry wine
1 teaspoon rubbed sage
1/2 teaspoon fennel seed
chopped parsley (optional) or chives (optional)

Steps:

  • Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
  • The Prep:.
  • 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
  • 2. Lightly season & rub chops with Stubbs or rub of your choice.
  • 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
  • 4. Peel onion and cut in half. Slice each half into thin half rings.
  • 5. Half cabbage, core & slice into thin ribbons like for slaw.
  • 6. Peel, half, core & slice apples into 1/2 moons.
  • Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
  • The Build:.
  • Meat:.
  • 1. Heat 2 Tbs. of oil in pan set to med-high - high.
  • 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
  • 3. Remove veal and set aside.
  • Aromatics:.
  • 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
  • 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
  • 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
  • 4. Bring to boil & allow to reduce for about 10 minute.
  • 5. Remove 1/2 of onion mixture and set aside.
  • The Finish:.
  • 1. Place veal chops on top of remaining onion mixture.
  • 2. Top with reserved onion mixture.
  • 3. Add enough chicken stock to cover.
  • 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
  • 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
  • 6. Add a bit more stock if over thickened.
  • 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
  • I served this over yellow rice (con pollo).
  • Add some steamed veggies and a nice salad and Dig In!

Nutrition Facts : Calories 706.1, FatContent 35.8, SaturatedFatContent 10.8, CholesterolContent 189.6, SodiumContent 520.1, CarbohydrateContent 41.8, FiberContent 6.5, SugarContent 28.4, ProteinContent 47.9

VEAL CHOP WITH PORTABELLO MUSHROOMS RECIPE | ALLRECIPES



Veal Chop with Portabello Mushrooms Recipe | Allrecipes image

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!

Provided by COOKINGQUEEN75

Categories     World Cuisine    European    Italian

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 7

5 tablespoons olive oil, divided
1 tablespoon butter
2 veal chops
1 portobello mushroom, sliced
1?½ cups chicken broth
1?½ teaspoons fresh rosemary, chopped
½ cup red wine

Steps:

  • Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
  • Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
  • Drizzle with remaining 1 tablespoon olive oil, and serve.

Nutrition Facts : Calories 554.9 calories, CarbohydrateContent 5.2 g, CholesterolContent 97.5 mg, FatContent 45.2 g, FiberContent 0.9 g, ProteinContent 21.7 g, SaturatedFatContent 10.2 g, SodiumContent 838.4 mg, SugarContent 2.1 g

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