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Bistro-Style Veal Chop

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INGREDIENTS

6 lb. new potatoes, quartered
1-1/4 cups olive oil, divided
1-1/4 cups minced fresh garlic, divided
5 tbsp. chopped fresh rosemary, divided
1-1/2 tbsp. salt
1 tbsp. ground black pepper
9 cups veal stock
4-1/2 oz. oil-packed sun-dried tomatoes, chopped
3 tbsp. cornstarch
4 tbsp. water
12 (12-14 oz. ea.) chops veal rib or loin chops, 1½ inches thick, trimmed well (IMPS/NAMP 1306 or 1332 ), about 9 to 10-1/2 lb.
1/4 cup chopped fresh parsley
1/4 cup slivered oil-packed sun-dried tomatoes

INSTRUCTIONS

  1. 1
    For Roasted Potatoes: Drizzle potatoes with 3/4 cup oil; sprinkle with seasonings such as 3/4 cup garlic, 3 tbsp. rosemary, 1-1/2 tbsp. salt and 1 tbsp. pepper. Toss to coat. Spread in single layer in shallow roasting pans. Roast in 500°F oven 30 minutes or until golden brown, stirring once. Keep warm.
  2. 2
    For Sauce: Meanwhile reduce veal stock to 4½ cups. Add tomatoes. Dissolve cornstarch in water; add to stock mixture. Cook and stir until Sauce thickens and boils for 1 minute. Keep hot.
  3. 3
    Brush both sides of 1 veal chop with 1 to 2 tsp. oil; sprinkle with 2 tsp. garlic, ½ tsp. rosemary, salt and pepper, dividing evenly. Grill 13 to 15 minutes for medium rare to medium doneness.
  4. 4
    Plate chop with 8 oz. Roasted Potatoes. Ladle 3 oz. Sauce over veal. Sprinkle with 1 tsp. each parsley and tomatoes.

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cuisines European, Italian
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