Best Herbed Veal Chops Recipes

Herbed Veal Chops image

Provided by Martha Stewart

Number Of Ingredients 8

6 tablespoons olive oil
3 tablespoons freshly squeezed lime juice (about 2 limes)
3 cloves garlic, smashed
6 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh rosemary
3 tablespoons coarsely chopped fresh marjoram
4 eight-ounce rib veal chops
Salt and freshly ground black pepper

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.

Herbed Veal Chops with Bacon and Shallots image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 loin or rib veal chops (each about 1/3 pound; each about 3/4-inch thick)
1 to 2 tablespoons butter
4 slices of bacon, chopped
3 tablespoons minced shallots
Juice of 1 lime
Water
1 cup loosely packed chopped fresh herbs such as tarragon, mint, basil and parsley or a combination of your choice
Salt and freshly ground black pepper

Steps:

Trim excess fat from the chops and season them lightly with pepper. Melt the 1 tablespoon of the butter in a 12 inch skillet. When melted add the bacon and saute for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat up. Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through.
Remove the chops to a plate. Add the shallots to the skillet and saute until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops.