Veal Chops

veal-chop

Introduction

Veal chops are an upscale dish found in many fine dining and luxury restaurants. Veal is known for its flavor as well as its extreme tenderness. Whether veal chops are grilled or pan roasted, they can be excellent staples to any meal. Veal chops are cut directly from the ribs of a young cow. The preferred method of cooking these chops is usually either braising or pan frying them. They do contain bones, but these aren’t always the rib bones. Most veal chops come with a piece of the chine bone. The larger veal chops tend to contain the rib bone.

Feature

Pan seared Rosemary Veal Chops:

Rub down the chops with 1 tbs of oil, salt, pepper, rosemary and garlic then leave them to sit for 15 minutes. With a cast iron skillet heat oil on medium and place the chops to cook until the outside of the veal to golden brown. After chops are browned, bake them in the oven at 375 degrees F for 10 minutes. Pour the excess juice from the pan onto the chops when you serve them.

Marinated Grilled Veal Chops:

When grilling your veal chops, you may want to marinate them to make sure that they don’t dry out. Add Dijon mustard, pinot noir and olive oil into a marinating container with the chops and let them sit for several hours or overnight for best results. Grill the chops on your barbeque on low to medium heat for 3-4 minutes turning them a total of 4 times. Total cooking time is about 12-15 minutes. This is the best way to grill veal.