I bought veal loin chops. What on earth do I do with them?
I got seduced by these really lovely looking veal loin chops at the meat counter yesterday (when I had intended to buy lamb, oops) and I've never cooked them before. I've got them marinating with some garlic and rosemary and sage. Any tips on how best to cook them? (I am in the middle of a blizzard right now so outdoor grilling is sort of out of the question). And should I buy rib chops next time?
I LOVE veal loin chops, just like little mini TBones. Since you bought them at the grocery store, I am assuming they are around 1" thick. Here is my favorite recipe:
4 veal loin chops
salt, pepper, garlic, to taste
1/4 c finely chopped shallots
8 oz. mushrooms
16 oz. can artichoke hearts
1/4 cup dry sherry
1/2 cup chicken broth
1/2 cup cream
dash of nutmeg
You can prepare the chops with a breading dipped in eggs, then flour/breadcrumb mixture or saute the chops plain in a little olive oil. Keep warm in 275F oven. Saute shallots in a little olive oil, add mushrooms, brown well. Splash on chicken broth, sherry, nutmeg, cook down a little. Add cream, heat, don't boil. Return chops to pan and add artichoke hearts (you may want to quarter or half them). These are delicious with sauteed gnocchi, noodles or risotto.
Too bad about the weather, after this post i need to put the oven on so i can get my oven roaster in for dinner. Sleeting like a banchee.
Instead of the grill, which I do once a week, preheat oven to 400, get a pan hot, take the veal chop, S&P the chop, sear on both sides finish in oven.
Then do whatever you always do when the chop is grilled. ENjoy, I love those things.
If you broil veal less than 2" thick you'll likely end up with cardboard.
Braise and saute cooking methods are best for any kind of chop that's 1" or less. Slow cooking leaves the meat moist and prevents uneven cooking across the meat platter.
Rib chops make the best slow cook choice due to the extra marrow.