Veal Chuck Chops With Onions Cabbage Apples Recipes

Steps:

• In a large nonstick skillet heat 2 teaspoons canola oil over medium-high heat; cook chops until browned, about 3 minutes on each side. Remove meat; set aside and keep warm., In same skillet, cook and stir onion in remaining 2 teaspoons canola oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. , Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and cook until apples are crisp-tender, and a thermometer inserted in pork reads 145°, 6-8 minutes. Let stand 5 minutes before serving.

Steps:

• In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

Steps:

• Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
• The Prep:.
• 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
• 2. Lightly season & rub chops with Stubbs or rub of your choice.
• 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
• 4. Peel onion and cut in half. Slice each half into thin half rings.
• 5. Half cabbage, core & slice into thin ribbons like for slaw.
• 6. Peel, half, core & slice apples into 1/2 moons.
• Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
• The Build:.
• Meat:.
• 1. Heat 2 Tbs. of oil in pan set to med-high - high.
• 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
• 3. Remove veal and set aside.
• Aromatics:.
• 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
• 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
• 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
• 4. Bring to boil & allow to reduce for about 10 minute.
• 5. Remove 1/2 of onion mixture and set aside.
• The Finish:.
• 1. Place veal chops on top of remaining onion mixture.
• 2. Top with reserved onion mixture.
• 3. Add enough chicken stock to cover.
• 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
• 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
• 6. Add a bit more stock if over thickened.
• 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
• I served this over yellow rice (con pollo).
• Add some steamed veggies and a nice salad and Dig In!

Steps:

• Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
• Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
• Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
• Serve the pork chops with the cabbage and pan juices.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.