Veal Rib Chops Recipes

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.

Steps:

• Sprinkle veal chops with salt and pepper. In a skillet, brown chops on both sides in oil. Sprinkle onion into a greased shallow baking dish; dot with 1 tablespoon butter. Top with chops; drizzle with broth. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until meat is no longer pink and a thermometer reads 160°.

Steps:

• In a dish large enough to accomodate the 4 chops, combine olive oil, lime juice, and garlic; sprinkle half of each of the herbs on top. Season chops with pepper, and set in marinade. Turn chops over several times to coat both sides well. Sprinkle the remaining herbs on top of chops, and turn several times. Cover loosely with plastic wrap, and set aside at room temperature to marinate, 20 to 30 minutes.
• Heat a grill or grill pan to hot. Season chops with salt, and place on grill. Cook until chops are medium rare, about 1 1/2 minutes on each side. Remove from heat, and transfer to a serving dish.

Steps:

• Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat. Simmer until tender, about 10 minutes. Remove from heat; mix in figs and let stand 10 minutes. Strain; reserve liquid, fennel and figs separately.
• Melt 1 tablespoon butter in heavy large skillet over medium-low heat. Transfer fennel bulbs to skillet, cut side down. Sprinkle with 1/2 teaspoon sugar, salt and pepper. Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper. Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish. Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish. Place figs between fennel bulbs. Dot with 1 tablespoon butter. Cover baking dish with foil. Set aside.
• Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil. Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes. Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)
• Preheat oven to 350°F. Bake fennel until very tender, about 40 minutes. Remove from oven; keep covered. Maintain oven temperature.
• Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat. Cook veal until brown, about 3 minutes per side. Transfer to oven. Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes. Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal. Garnish with fennel fronds.