Veal Chops With Sage Recipes

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PAN SEARED VEAL CHOP WITH ROSEMARY

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7



Pan Seared Veal Chop with Rosemary image

Steps:

  • Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

VEAL CHOPS WITH MUSTARD-SAGE CRUST

Our home economists use stone-ground mustard to flavor moist veal chops. They easily bake in the oven for a quick-and-easy entree.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7



Veal Chops with Mustard-Sage Crust image

Steps:

  • Preheat oven to 450°. Sprinkle veal chops on both sides with pepper and salt. Place bread crumbs in a shallow bowl. Combine the mustard, sage and garlic; spread over one side of each chop, then coat with bread crumbs. , Place chops, coated side up, on a rack in a shallow roasting pan. Bake 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 98 calories, Fat 4g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 457mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

4 veal chops (8 ounces each)
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup soft bread crumbs
3 tablespoons stone-ground mustard
2 tablespoons minced fresh sage
2 garlic cloves, minced

GRILLED VEAL CHOPS WITH SAGE JUS

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 6



Grilled Veal Chops with Sage Jus image

Steps:

  • Prepare a medium-hot charcoal fire. Heat 2 tablespoons olive oil in a heavy skillet on low. Add garlic and sage leaves and cook very slowly for 30 minutes. Season veal chops with salt and pepper and brush with a little olive oil. Grill until medium-rare, about 15 minutes, turning once.
  • Heat remaining tablespoon olive oil in a large, heavy frying pan on high. Add chops and sear until just pink inside, 5 minutes more, turning once. Remove chops to 4 warmed dinner plates. Deglaze pan with stock or water and reduce over high heat to 1/2 cup of liquid, scraping bottom of pan to incorporate any browned bits. Reduce heat and add garlic-sage oil to the pan. Cook for 1 minute and adjust seasoning to taste. Strain jus over each chop and serve garnished with fresh sage leaves.

About 4 tablespoons fruity olive oil
4 garlic cloves, smashed
1/4 cup fresh sage leaves, plus more for garnish
4 2-inch thick veal chops
Salt and pepper
1 cup veal or chicken stock

SAGE VEAL CHOPS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 6



Sage Veal Chops image

Steps:

  • Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.

4 (1-inch thick) veal chops
Salt and freshly ground black pepper
6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 cup dry white wine, eyeball it

VEAL CHOPS WITH SAGE VINAIGRETTE

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6



Veal Chops with Sage Vinaigrette image

Steps:

  • Preheat grill or broiler. Season chops to taste with salt and pepper. When coals have cooled down, grill 8 to 10 minutes per side.
  • Meanwhile, combine remaining ingredients in a small bowl to make a vinaigrette. Taste and adjust seasonings, and spoon over warm chops. Serve immediately.

6 (1inch) thick veal chops
Salt and freshly ground black pepper to taste
1/2 bunch fresh sage, leaves only, chopped (about 1/4 cup)
3 large shallots, finely diced
1/3 cup extra virgin olive oil
Juice of 1 lemon, freshly squeezed

VEAL CHOPS WITH MUSTARD SAGE SAUCE

Categories     Herb     Mustard     Sauté     Low Carb     Quick & Easy     Veal     Sage     Bon Appétit

Yield Serves 2

Number Of Ingredients 10



Veal Chops with Mustard Sage Sauce image

Steps:

  • Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
  • Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.

1 1/2 tablespoons butter
1 teaspoon vegetable oil
2 1-inch-thick veal loin chops
Dried rubbed sage
2 1/2 tablespoons chopped shallots
1/3 cup unsalted beef broth
2 tablespoons minced fresh sage or 2 teaspoons dried rubbed sage
2 teaspoons Dijon mustard
1/4 cup half and half
Fresh sage leaves

GRILLED VEAL CHOPS WITH CAPER AND SAGE SAUCE

Provided by Jacques Pépin

Categories     Roast     Father's Day     Dinner     Lemon     Meat     Veal     Fall     Summer     Winter     Anniversary     Grill     Grill/Barbecue     Sage     Parsley     Lemon Juice     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 15



Grilled Veal Chops with Caper and Sage Sauce image

Steps:

  • Heat a grill until it is very hot. Preheat the oven to 150 degrees.
  • Rub the chops with the oil and sprinkle them with the salt and pepper. Put the chops on the clean grill rack and cook for about 2 1/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the oven for up to 30 minutes).
  • MEANWHILE FOR THE SAUCE:
  • Mix all the ingredients in a bowl.
  • At serving time, place a chop on each of four plates and coat with the sauce.

4 veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick
1 teaspoon canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
SAUCE
1/2 cup diced (1/4-inch) red onion
2 tablespoons drained capers
1 tablespoon minced fresh sage
2 teaspoons julienned lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
2 tablespoons homemade chicken stock or low-salt canned chicken broth

VEAL CHOPS WITH ROSEMARY BUTTER

Categories     Dairy     Sauté     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Veal Chops with Rosemary Butter image

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.

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

GRILLED VEAL CHOPS WITH OLIVES, CAPERS, AND SAGE

I found this on the internet and Russell cooked it tonight for a special dinner for the two of us. Veal chops are almost my favourite meat, and I have beautiful sage in the garden right now. I have to admit we didn't do the bit about frying the sage leaves for garnish, but it was still wonderful over creamy mashed potatoes.

Provided by JustJanS

Categories     Veal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12



Grilled Veal Chops With Olives, Capers, and Sage image

Steps:

  • Warm 1/2 inch olive oil in the bottom of a frying pan over medium-high heat.
  • When the oil is hot, add the sage leaves and cook until crisp, 30 to 60 seconds; remove from the pan and drain on paper towels.
  • Reserve for garnishing.
  • Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium heat.
  • Add the veal chops and cook until golden, 5 to 6 minutes.
  • Turn the veal chops, season with salt and pepper, and continue to cook until golden and cooked to medium rare, 5 to 6 minutes.
  • Remove from the pan, place on a warm platter, cover with foil, and keep warm.
  • Increase the heat to medium-high, add the remaining I tablespoon extra virgin olive oil and the garlic, and cook until the garlic is soft, about 15 seconds.
  • Add the white wine and simmer until the wine has almost evaporated, 3 to 5 minutes. Add the chicken stock and reduce by half, 3 to 5 minutes.
  • Add the olives, capers, and fresh sage and stir together.
  • Add the lemon juice and salt and pepper to taste.
  • To serve, place one chop on each plate and spoon the sauce, olives, and capers over the top and around the sides.
  • Garnish with crisp sage leaves and serve immediately.

olive oil (for frying)
20 large sage leaves
2 tablespoons extra virgin olive oil
6 (250 -300 g) rib-eye veal chops
salt & freshly ground black pepper
3 garlic cloves, minced
1 cup dry white wine
1 cup black olives or 1 cup green olives, pitted and coarsely chopped
1/4 cup capers
2 tablespoons chopped fresh sage
2 cups chicken stock
1 tablespoon lemon juice

VEAL WITH PROSCIUTTO AND SAGE

Categories     Sauté     Veal     White Wine     Prosciutto     Sage     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 13



Veal with Prosciutto and Sage image

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)
  • Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.
  • Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.

1 tablespoon butter
1/4 cup chopped shallots
12 fresh whole sage leaves or 1 teaspoon dried, rubbed
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup dry white wine
1 cup beef stock or canned broth
1 cup chicken stock or canned low-salt broth
1/2 cup whipping cream
8 4-ounce boneless veal rib chops
All purpose flour
2 tablespoons olive oil
8 paper-thin prosciutto slices

VEAL CHOPS WITH LEMON SAGE SAUCE

Simple. 4 ingredients (excluding s/p). Delicious. One of those recipes that make you remember what food is meant to be.

Provided by MarraMamba

Categories     Veal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5



Veal Chops With Lemon Sage Sauce image

Steps:

  • Preheat the oven to 500 degrees F.
  • Lightly oil the chops, and season with salt and pepper. In a heavy oven-proof cast iron grill pan, sear the chops until golden brown on each side.
  • Place the pan in the hot oven and cook an additional 10 minutes for medium rare.
  • Sprinkle the fresh sage and fresh lemon juice over them, serve immediately with lemon pieces and sage for garnish.
  • Note: You can also leave the sage leaves whole and place on the chops to be eaten with the bites.

Nutrition Facts :

4 veal chops, At Least 1 1/2 Inch Thick
8 fresh sage leaves, chopped
two fresh large lemon, juice of
salt & pepper
olive oil

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