Veal Chops with Herbal Pan Sauce
Simple and earthy pleasures often make the most satisfying of all meals. This veal chops recipe fits the bill on all counts, simple, quick, little work and great dining. A real winner whenever you just can’t be over bothered or too fussed about cooking and yet want something pleasing and plate licking good to devour.
This dish has a truly stunning rustic appearance and complimentary taste with the veal having a great buttery crust with tender flavorful meat on the inside. The pan cooked herbal sauce is just delightful in every way.
Serving with fresh vegetables including new baby potatoes liberally smothered in butter as were the peas, carrots and sweet corn just brings back memories of the wonderful flavorsome home-cooked meals Mom always had ready for us as kids added that extra sentimental-something that rounded the entire meal out in great style and comforting non-bloated fullness.
Ingredients
- 4 Veal Chops
- 2 Cloves of Garlic
- ¼ Cup each of Tomato Sauce and Red Wine (sweet Marsala wine works well)
- 2 Tablespoons of Butter
- Herbs – Basil, Oregano, Rosemary and Thyme
- Olive Oil
- Salt and Pepper (to taste)
Method
Season the veal chops with salt and pepper
- Preheat your fry pan of choice (I always use a cast iron fry pan myself)
- With the fry pan up to temperature warm up some olive oil and melt a good sized knob of butter
- Now add the veal chops and brown on all sides for about 2-3 minutes each
- Once down remove the veal chops from the pan and set aside temporarily
- Now with the oil and butter still hot in the pan, add the garlic and sauté for about a minute
- Next we deglaze with red wine and simmer for 2 minutes
- Time to add the herbs and stir in the tomato sauce
- Once herbs, tomato sauce and pan juices are fully mixed return the veal chops to the pan and reduce the heat to a little under medium
- Cover the pan and continue simmering for about 15 minutes. Remember to turn the chops after about 7 minutes and don’t forget to regularly baste them with the pan sauce every few minutes.
- Once ready stir in a knob of butter until it is well incorporated (usually takes about 2 minutes)
Serving
Recipe serves 2 to 4 depending upon the size of your chops.
You may wish to serve on a bed of steamed rice or pasta with a basic tomato and herb sauce. Alternatively serve with potatoes and mixed in season vegetables. Peas, broccoli, carrots and sweet corn are all the go around here at the moment.
Anyway liberally dollop vegetables with butter and spoon sauce liberally over chops with a little over the vegetables and enjoy!
Tip: You may wish to add a little of the water from the vegetables just before spooning the sauce over them but after you have smothered the chops with sauce for that hint of rustic flavour.
