Veal Chop with Gorgonzola and Veal Demi Glaze
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
Veal Chop with Gorgonzola and Veal Demi Glaze
Veal chop is not something you see on many restaurant menus. It’s not always so easy to find at your local grocer too. More often than not it is a special order item or if you have a good butcher they may carry it on a regular basis. Regardless, the butcher is always your best bet for veal chop. I will tell you however that my veal chop in this recipe was not from a butcher, and it is pretty obvious because of the way the bone is cut off. A good veal chop will be so tender too because the meat is surrounded by the bone, which always offers tender and flavorful meat. I also drove 45-minutes just to find veal demi-glaze, an item that also may have to be specially ordered. This was also my first attempt at making veal chop so I chose to take a cut from my local grocery rather than a much larger cut I’d usually get from my butcher. Give this recipe a try, I really enjoyed it and I hope you do too!
Don’t forget to ENTER to WIN a Gift Certificate to cooking.com.
Ingredients
- 1 8-10oz bone in veal chop
- 1 tablespoon garlic powder
- 1 tablespoon minced fresh rosemary
- 1 teaspoon each sea salt and black cracked pepper
- 2 tablespoons veal demi glaze
- 1/4 cup sliced button mushrooms or portobello
- 1/4 cup brandy
- 1 tablespoon gorgonzola crumbled
- Vegetable oil
Instructions
- 1. In a small dish combine garlic, rosemary, salt & pepper to create a rub
- 2. Lightly rub the veal chop with vegetable oil
- 3. Sprinkle entire veal chop with rub and wrap in plastic wrap, refrigerate for 24 hours
- 4. Remove veal chop from refrigerator for 12-15
- 5. Preheat oven to 425 with rack located on upper 1/3 of oven
- 6. Heat a oven proof pan, cast iron if possible, over medium high heat for 10-minutes
- 7. Drizzle a little vegetable oil in pan just enough to coat the pan
- 8. Sear all sides of veal chop for 1 1/2 - 2 minutes each side
- 9. Immediately transfer to oven for 10-minutes turning once in 5-minutes
- 10. Remove from oven and transfer to a plate
- 11. Place pan over medium high heat adding brandy
- 12. Using a wooden spoon scrape the pieces off and spoon in veal demi glaze and reduce heat to low continuing to stir
- 13. Add mushrooms, remove from stove and allow to sauté for 2-3 minutes
- 14. While mushrooms sauté place oven on broil
- 15. Sprinkle veal with gorgonzola and place in oven until melted
- 16. Serve and enjoy!!
Instructions
- 1. In a small dish combine garlic, rosemary, salt & pepper to create a rub
- 2. Lightly rub the veal chop with vegetable oil
- 3. Sprinkle entire veal chop with rub and wrap in plastic wrap, refrigerate for 24 hours
- 4. Remove veal chop from refrigerator for 12-15
- 5. Preheat oven to 425 with rack located on upper 1/3 of oven
- 6. Heat a oven proof pan, cast iron if possible, over medium high heat for 10-minutes
- 7. Drizzle a little vegetable oil in pan just enough to coat the pan
- 8. Sear all sides of veal chop for 1 1/2 - 2 minutes each side
- 9. Immediately transfer to oven for 10-minutes turning once in 5-minutes
- 10. Remove from oven and transfer to a plate
- 11. Place pan over medium high heat adding brandy
- 12. Using a wooden spoon scrape the pieces off and spoon in veal demi glaze and reduce heat to low continuing to stir
- 13. Add mushrooms, remove from stove and allow to sauté for 2-3 minutes
- 14. While mushrooms sauté place oven on broil
- 15. Sprinkle veal with gorgonzola and place in oven until melted
- 16. Serve and enjoy!!
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
Read more about this chef..
Rate this recipe
1 People Rated This Recipe
Average Rating
(5 / 5)