Recipes
6 Personal Gourmet Veal Chops
1/4 cup olive oil
1 tablespoons finely chopped fresh rosemary
3 cloves garlic finely chopped
1 teaspoon finely chopped lemon zest
Preparation
Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat.
Cover and marinate in the refrigerator at least 4 hours or up to 8 hours.
Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150° internal temperature), about 15 to 17 minutes.
2 Personal Gourmet Veal Chops
2 cloves garlic, finely chopped
2 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock
Preparation
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° 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
4 Personal Gourmet Veal Chops
Salt and freshly ground black pepper
6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 cup dry white wine, eyeball it.
Preparation
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.
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