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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.
How To make Veal Loin Chops with Double Tomato Sauce's Videos
How to bake Veal Chops with added Grape Tomatoes????|Nutritious Grain Fed Veal Chops
Simple way to cook a Veal Chop Dish. Easy and quick to prepare a meat dish with added grape tomatoes ????????as vegetable. This dish is great to eat with rice????, pasta ????or bread????.
Ingredients:
Two pieces of raw Veal Chops (No hormone, grain fed. Optional)
1 teaspoon of garlic salt
1 to two teaspoon of soya sauce
1 teaspoon of ground black pepper
1 small cube of butter
8 to 10 pieces of sweet grape tomatoes ????????
Method of Cooking:
Prepare two pieces of no hormone, grain-fed Veal Chop, rinse and pat dry with paper towel. Season with 1 small teaspoon of garlic salt, 1 to 2 small teaspoon of soya sauce and 1/2 teaspoon of ground black pepper. Mix well on both sides. Put in a small cube of butter into a clean flat pan. Turn on medium heat and wait for butter to melt. Then put in the raw veal chops and lightly pan fry in melted butter for 1 to 2 minutes. Put the whole pan into oven and turn on heat at 385F and let it bake at about 10 to 15 minutes. While waiting for the veal chops to cook, take out the sweet grape tomatoes (approximately 8 to 10 grape tomatoes) from the package. Have a clean plate ready by the side.
About 10 minutes, check the veal chops in the oven and the veal chops should be fully cooked in 15 minutes. Once cooked, take out the pan from the oven and place the fully cooked veal chops on plate, and put the sweet grape tomatoes at side of plate. No need to cook the fresh tomatoes???? ????Finally pour the buttery soya sauce from the pan over the cooked veal chops. Now this delicious meat dish is ready for you to enjoy eating with family or friends!!
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Barbecued Veal Chops with marinade
This recipe and more at vealrecipes.com
4-6 servings
preparation time for marinade 2-3 hours
cooking time 20 minutes
Ingredients
4-6 veal chops about 1½ inch thick 4cm
½ teaspoon thyme leaves crumbled 2.5ml
½ teaspoon ground cumin 2.5ml
½ teaspoon chili powder 2.5ml
¼ teaspoon red pepper ground, dry 1ml
1½ teaspoons salt 7.5ml
1 small onion minced
½ cup cider vinegar 120ml
¼ cup salad oil 60ml
¼ cup ketchup 60ml
1 clove garlic sliced
Directions
Combine all ingredients, except the veal chops, in a mixing bowl.
Add the chops to a shallow dish and pour the marinade over them.
Let stand 2-3 hours.
Broil the chops slowly over propane barbecue or charcoal fire until brown on both sides.
Chops that are 1 inch thick (2.5cm) will take approximately 10 minutes per side turning at least twice during that time.
Baste the chops with the sauce left over from the marinade as often as the meat looks dry.
Remove the chops from the grill to a serving platter.
A suggestion to serve this with would be, baked potatoes with sour cream and chopped fresh green onions, accompanied by fresh broccoli warmed with garlic butter and slivered almonds.
Italian Grandma Makes Sunday Sauce
Meatballs (makes about 17 meatballs):
2 lbs Ground Beef
2 Extra Large Eggs
1/2 cup chopped Fresh Parsley
1 teaspoon Salt
1/4 teaspoon powdered Garlic
1/2 cup grated Pecorino Romano Cheese
1/2 teaspoon Black Pepper
1/2 cup Bread Crumbs
Sauce/Gravy:
3 qts Tomato Puree
1/4 cup Fresh Basil
1/4 cup Fresh Parsley (optional)
Olive Oil
1/2 cup sliced Onion
2 cloves Garlic
4-6 Pork Neck Bones
4-6 Pork Ribs
6 Sweet Italian Pork Sausage
Meatballs (from above)
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
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Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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Demi Glace The King of All Sauces | Chef Jean-Pierre
Hello There Friends! Today I make Demi Glace, this sauce is quite a process to make. Although it yields the best results that you could ever hope for in a sauce! So much flavour all packed into a delicious sauce. Come and learn how to make the King of All Sauces in this easy to follow video! Let me know what you think in the comments below.
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❤️ Demeyere Reduction Pan:
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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