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How To make Veal Loin Chops with Double Tomato Sauce
4 Veal loin chops - 1 to
-1-1/2" thick (8 oz.each) 1 tb Butter
1 tb Olive oil - extra-virgin
2 Shallots - finely chopped
-(not green onions) 2 Clove garlic - minced
1/4 lb Mushrooms - imported, such
-as oyster, chanterelles Or shiitake - thinly sliced Anchovy paste - 2 pencil -eraser-sized pieces 1 cn Whole peeled tomatoes -
-Italian style (roma), Drained, juice retained, -coarsley chopped (28 oz.) 1 oz Sun-dried tomatoes -
-reconstituted in boiling Water for 1 to 2 minutes, -drained, thinly sliced 1 tb Basil - fresh, chopped OR
-1/2 t. dried, crumbled 1/4 c Red wine - quality dry wine
-only 1/2 c Reserved tomato juice from
-drained tomatoes, Actually 1/2 to 3/4 cup 1 d Tabasco
Freshly ground black pepper, -coarsely ground Salt to taste 12 oz Pasta - preferably rotini,
-cooked al dente
*DIRECTIONS* Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops. Melt butter and olive oil in large, deep-sided frying pan. Brown chops on medium-high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm. Add chopped shallots to frying pan and saute, stirring occasionally, about 3 minutes. Add garlic and continue sauteeing, stirring constantly, another
minute or so. Add sliced mushrooms and saute for 1 to 2 minutes, stirring occasionally. Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat UNCOVERED approximately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly. Taste and correct seasoning, adding more basil if desired along with salt and black pepper. Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes, and then flip chops. Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4. Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake. Recipe by Michelle Bass, derived from Grilled Veal Chops with Double Tomato Relish printed in Bon Appetit, June, 1991.
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How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)
In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Delicious Veal Marsala Recipe Cooking Italian with Joe
Try this spin on a Chicken Marsala that uses veal instead. Great for a special occasion or a special someone! Check out the recipe at
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Pork Chops with Sweet and Sour Peppers | Gordon Ramsay
Gordon shows you Pork Chops with Sweet & Sour Peppers - and how to slice vegetables simply and easily. From Gordon Ramsay's Ultimate Cookery Course. Subscribe for more videos.
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Italian Veal Chops - Delft Blue Veal Recipe Show
A tantalizing dish that is easy to prepareServings 4Preparation time 10 minutes Cooking time 20-30 minutes Ingredients4 Veal Loin Chops - ? inch thick 1 tablespoon oil 15ml 2 tablespoons butter 30ml 2 crushed cloves of fresh garlic ? cup diced celery 60ml 2chopped shallots ? green pepper cut in strips ? cup dry white wine 60ml 1 can tomato sauce (7? oz) 213 ml 2 tablespoons chopped parsley 30ml2 tablespoons flour 30 ml 2 teaspoons paprika 10 ml Salt and pepper to tasteSeasoned Flour mix for chops 2 tablespoons flour 30ml2 teaspoons paprika 10ml1 teaspoon salt 5mlto taste: pepper DirectionsPreheat oven to ( 95?C)Make Ahead Seasoned flour by adding: 2 tablespoons flour 30ml 2 teaspoons paprika 10ml Salt and pepper to taste Heat the oil and butter in a heavy skillet. Place both sides of slightly moistened chops into the seasoned flour mixture. Brown on each side in the hot oil/butter mixture for 3 minutes each side. Remove the chops from the skillet and keep warm in the oven at a warming heat of 200?F. ( 95?C)In the same skillet, add the chopped vegetables: Garlic, celery, shallots and pepper strips. Cook on a low heat, in order not to cause browning. Add the white wine to the skillet and allow the mixture to reduce for 2 minutes. Add the tomato sauce and stir. Return the chops to the skillet and cover the loin chops with the sauce. Cover the pan and let simmer for about 20 minutes, until tender. Add salt and pepper to taste. Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley. Serve with: buttered noodles or rice. - adapted from Delft Blue Postcard Recipes
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