4 veal loin chops (8 ounces each), 3/4″ thick
2 tablespoons unsalted butter
1 large bunch fresh sage

Methods:

Season the veal with salt and freshly ground black pepper.In a nonstick skillet large enough to hold the veal in 1 layer, heat the butter over high heat until it becomes golden brown.Add the veal and cook until browned on the bottom, about 4 minutes.Place 3 sage leaves on the uncooked side of each chop and turn the chops over.Cook until browned on the other side, 3 to 4 minutes longer.Lightly season the veal with salt and coarsely ground black pepper, garnish with a few sage leaves, and serve.

• 4 veal rib or loin chops, about 1-inch-thick
• 1 TB. chopped fresh thyme leaves or 1 tsp. dried thyme, crumbled
• 1 TB. Dijon mustard
• 2 tsp. fresh lemon juice
• 1 tsp. lemon-pepper seasoning
• 1 tsp. garlic powder
• 1/2 tsp. fresh-ground black pepper

Directions

1. Fire up the grill:
For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a single-level, medium heat fire (so you can hold your hand 5 inches above the cooking rack for only 4 to 5 seconds).
For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, set all burners on medium heat.

2. Trim any visible fat from veal chops.

3. In a small, nonmetallic bowl, whisk together thyme, Dijon mustard, lemon juice, lemon-pepper seasoning, garlic powder, and pepper.

4. On a charcoal grill: Grill chops on the rack of an uncovered grill directly over medium coals for 18 to 19 minutes, turning once halfway through, until juices run clear or internal temperature reaches 140°F when read in chop’s center with an instant-read thermometer. Brush occasionally with sauce during the last 5 minutes of grilling.
On a gas grill: Place chops on grill rack over medium heat, cover, and grill as directed for a charcoal grill.

• 12 veal chop, each 1/2-inch thick
• 2 tablespoons olive oil
• 2 tablespoons dried oregano
• 2 tablespoons salt and pepper
• 2 lemons

Directions

Brush veal chops with olive oil and sprinkle with salt, pepper, and oregano.Place veal chops on grill and baste with olive oil.Cook to the desired temperate, squeeze lemon over the veal chops and serve.

1 c Shallots finely chopped
1 qt Red wine
1 qt Veal stock
2 c Chicken stock
3 TB Butter
8 Rosemary sprigs, fresh
8 Veal chops
4 Apples julienne

Methods:

Combine Shallots with Red Wine, Reduce to 1/3.Add both Stocks, and Reduce by 1/2.Whip in Butter, and add 1/2 of leaves from Rosemary.Thicken slightly if needed.Grill Veal Chop place sauce on plate, Veal chop on top.Garnish With Julienne Apple and remaining Rosemary.

4 slices bacon, diced small
1 red onion, peeled and diced small
• 3 tablespoons unsalted butter
• 2 pounds assorted exotic mushrooms of your choice (portobello, shiitake, cremini, chanterelles, enoki, etc., or substitute white mushrooms), trimmed and thinly sliced
• 1/3 cup dry sherry
• 1/3 cup roughly chopped fresh parsley
• Kosher salt and freshly cracked black pepper to taste
• 1 tablespoon minced garlic
• 1/4 cup roughly chopped fresh oregano (or substitute 2 tablespoons dried)
• 3 tablespoons olive oil
• Four 10- to 12-ounce veal loin chops, 1 to 1 1/2 inches thick

Methods:

1. Preheat the broiler on the highest setting.

2. In a large saute pan, cook the bacon over medium-high heat until crisp, 6 to 8 minutes. Transfer the bacon to a small bowl and pour off all but 2 tablespoons fat from the pan.

3. Add the onion to the pan and cook, stirring occasionally, until golden brown, 11 to 13 minutes. Add the onions to the bacon and set aside.

4. Pour any remaining bacon grease out of the pan, then melt the butter in the pan over medium heat. Add the mushrooms and cook, stirring occasionally, until they are moist throughout, 10 to 13 minutes (peek inside one to check). Add the sherry, bacon, and onions and continue cooking for 1 minute. Remove from the heat and toss with the parsley and salt and pepper.

5. In a small bowl, combine the garlic, oregano, and olive oil and mix well. Dry the chops with paper towels, coat them well with this mixture, and season them generously with salt and pepper.Place on a broiling pan and broil 3 inches from the heat source until well seared on one side, 5 to 6 minutes. Turn and continue cooking to the desired doneness, 5 to 6 minutes more for medium-rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat it should be slightly less done than you like it.

6. Allow the chops to rest for 5 to 10 minutes, then top with the mushroom sauce and serve.

4 Veal loin chops, 1 to 1 1/2″ thick (8 oz.each)
1 tablespoon of butter
1 tablespoon of Olive oil extra-virgin
2 Shallots, finely chopped, mot green onions
2 Clove garlic, minced
1/4 pound of mushrooms, imported, such as oyster, chanterelles, or shiitake, thinly sliced
Anchovy paste, 2 pencil eraser-sized pieces
1 can of w Whole peeled tomatoes, Italian style (roma), Drained, juice retained, coarsely chopped (28 oz.)
1 ounce of sun-dried tomatoes, reconstituted in boiling water for 1 to 2 minutes, drained, thinly sliced
1 tablespoon of basil, fresh, chopped
1/4 cup of Red wine, quality dry wine only
1/2 cup of Reserved tomato juice from drained tomatoes,
1 dash of Tabasco
Freshly ground black pepper, coarsely ground
Salt to taste
12 ounces of Rotini, cooked al dente

Methods:

Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops.Melt butter and olive oil in large, deep-sided frying pan.Brown chops on medium-high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm.Add chopped shallots to frying pan and sauté, stirring occasionally, about 3 minutes. Add garlic and continue sautéing, stirring constantly, another minute or so. Add sliced mushrooms and sauté for 1 to 2 minutes, stirring occasionally.

Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat uncovered approximately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly.Taste and correct seasoning, adding more basil if desired along with salt and black pepper.Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible.

Cook uncovered about 10 minutes, and then flip chops. Cook another 5 minutes uncovered and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4.

Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake.

4 Veal loin chops
2 teaspoons of dried sage
Salt and pepper
2 tablespoons of butter or margarine
1 tablespoon of corn oil
2 golden delicious apples
2 tablespoons of Calvados or applejack
1 1/2 cups of chicken broth
1 teaspoon of cornstarch
2 teaspoons of water
2 tablespoons of cream

Methods:

Sprinkle the chops on both sides with the sage and salt and pepper to taste. Heat the butter and oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook about 10 min. on each side. Meanwhile, core the apples and cut into thick rings.

Remove the chops to a warmed serving platter and keep hot.Add the apple rings to the skillet and cook until golden brown on both sides and only just tender.Do not overcook. Remove and arrange around the chops. Add the Calvados and broth to the skillet and bring to a boil, scraping the sediment from the bottom of the pan.

Cook down until reduced by half. Blend the cornstarch with the water.Add to the sauce and cook, stirring, until thickened.Stir in the cream.Add salt and pepper to taste.Spoon the sauce over the chops.

4 loin veal chops, about 1/2 pound each
Salt and freshly ground black pepper
2 tablespoons of butter
4 whole garlic cloves, peeled
2 bay leaves
4 fresh thyme sprigs, or 1/2 teaspoon of dried
1 tablespoon of red wine vinegar
1/2 cup of fresh or canned chicken broth

Methods:

Sprinkle the chops on both sides with the salt and pepper. Heat the butter in a skillet and add the chops. Brown on both sides, turning once. They should cook for about 5 minutes each side. Add the garlic, bay leaves, and thyme and cook for about 3 minutes. Pour the vinegar around the chops and turn the heat to high. Add the broth, cover closely, and cook for about 20 minutes.

3 tablespoon olive oil
2 tablespoon fresh lemon juice
3 garlic cloves pressed
1 1/2 teaspoons dried oregano leaves crumbled
1 teaspoon freshly-ground black pepper
4 veal rib or loin chops, 1″ thick

Methods:

Combine olive oil, lemon juice, garlic, oregano and pepper add veal chops and toss to coat. Let sit 20 minutes at room temperature or up to 2 hours in the refrigerator.

1/4 cup of corn oil
1 small onion, minced, about 1/3 cup
1 clove garlic, minced or 1/4 teaspoon of garlic powder
2 – 3 tablespoons of curry powder
1/4 cup of vinegar
1/4 cup of dark or light corn syrup
1 teaspoon of salt
4 chops (veal, pork or lamb)

Methods:

Heat the corn oil in a small skillet over medium low heat, add onion, garlic and curry powder.Cook for 2 minutes, stirring occasionally or until tender.Remove from heat, stir in vinegar, corn syrup, salt and pepper until well mixed.Place the chops in shallow baking dish pour curry mixture over chops.Cover and refrigerate overnight, turning occasionally.Remove chops from marinade grill 4 inches from heat, brushing with curry mixture and turning as needed, 10 – 15 minutes, or until desired doneness.