Veal Chops With Balsamic Syrup Recipes

Steps:

• 1. Prepare grill or preheat broiler Mix oil and vinegar in small bowl. Pour half of it into a shallow dish. Put the veal chops in the dish, coating well with the marinade. Let sit for 30 minutes.
• 2. Grill veal chops to desired doneness, basting with reserved half of the oil and vinegar mixture. Cook for about 3 minutes on each side for medium. Sprinkle with salt and pepper and serve at once. Serves 4

Steps:

• Heat grill to medium-high heat and heat oven to 350ºF. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.
• Mix pasta sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.
• Bake 25 min. or until chops are medium doneness (160°F). Serve topped with the sauce.

Steps:

• In small sauce pan boil vinegar and soy for about 5 minutes to reduce.
• Add orange juice and turn to down to simmer.
• Mix sugar and pepper and press onto one side of each chop.
• Heat large skillet to med/high and spray with oil.
• Add chops seasoned side down to hot pan and cook for 3-4 minutes, turn and cook additional 4 minutes.
• Top each chop with Balsamic Syrup and serve.

Steps:

• Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
• Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
• Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.