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Started By
Message
Any Ideas For Veal Chops?
Posted on 8/25/15 at 12:51 pm
Posted on 8/25/15 at 12:51 pm
I have a few packs to cook. TIA
4
Posted on 8/25/15 at 12:52 pm to OTIS2
I like to pound them and grill them with a coating of garlic, oil, and breadcrumbs. Shorter version. Take pesto fold in bread crumbs, coat chops, and grill. Great dish.
Posted on 8/25/15 at 1:20 pm to OTIS2
Lightly bread and sauté in butter and olive oil. Deglaze pan with white wine add butter and capers. Serve over pasta
Posted on 8/25/15 at 3:15 pm to OTIS2
I'll assume they are the thin chops for the purpose of this reply.
If they are bone-in, remove the bone. Light salt, black pepper, Tony Chachere Blue (more seasoning and less salt), garlic powder, onion power, and rub with a 1:5 liquid crab boil and water.
Make a regular Italian tomato sauce (from scratch or store bought).
Pan fry on a fairly high heat and sear the chops; throw into your tomato sauce for about an hour.
Cook your favorite pasta (I prefer bow ties for this one).
If they are bone-in, remove the bone. Light salt, black pepper, Tony Chachere Blue (more seasoning and less salt), garlic powder, onion power, and rub with a 1:5 liquid crab boil and water.
Make a regular Italian tomato sauce (from scratch or store bought).
Pan fry on a fairly high heat and sear the chops; throw into your tomato sauce for about an hour.
Cook your favorite pasta (I prefer bow ties for this one).
Posted on 8/25/15 at 3:30 pm to OTIS2
I grill them, but I cook thick veal rib chops. I don't know what you have.
I like to rub crushed rosemary, garlic and sometimes some lemon zest on it and let it sit a bit. Doesn't permeate, but it gives the cut sides of the meat some flavor. Then, I grill it. Sometimes, I make a seasoned butter with the rosemary, garlic and lemon zest, as well. I put about a t on top of the hot chop. I love those flavors with veal.
I like to rub crushed rosemary, garlic and sometimes some lemon zest on it and let it sit a bit. Doesn't permeate, but it gives the cut sides of the meat some flavor. Then, I grill it. Sometimes, I make a seasoned butter with the rosemary, garlic and lemon zest, as well. I put about a t on top of the hot chop. I love those flavors with veal.
Posted on 8/25/15 at 3:41 pm to Gris Gris
These are 1.5 inch T bones. Leaning toward an olive oil/lemon/herb marinade and then a quick pan sear and broil to med rare.
Posted on 8/25/15 at 3:55 pm to OTIS2
I've let them sit rubbed with olive oil infused with rosemary and garlic. I dry them, though, before cooking so I can get a better sear.
Posted on 8/25/15 at 4:52 pm to Gris Gris
Good deal. Will do
Posted on 8/25/15 at 9:26 pm to OTIS2
How were they?
Posted on 8/25/15 at 9:31 pm to Gris Gris
Excellent. High heat, salt, fresh pepper. Marinated in basil and garlic olive oil. Seared in butter and EVOO for a minute per side. Med rare to rare.
This post was edited on 8/25/15 at 9:32 pm
Posted on 8/25/15 at 9:38 pm to OTIS2
I love thick veal chops. I like rib chops best, but either is a treat. Glad you enjoyed them.
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