I have made pork chops and lamb chops before but never actually got around to veal chops. I picked the milk-fed veal because the meat is leaner and more pink rather than the darker and fattier of the grain-fed calves. It’s such a beautiful and delicate meat that is definitely worth taking the time to make it. It’s very easy to overcook it so I was sticking to the timing pretty strictly. I marinated the chops the night before but if you don’t have time to do this I would recommend marinating and keeping in the fridge for at least an hour.veal chop

I love all the types of seasonal vegetables that I can find in the local markets in Montreal.  I especially like the Marche Jean Talon as none of the others I visited throughout the last month offered such a selection and diversity of seasonal produce. It may sound funny but this place is so intimidating that picking such a simple and common veggie like potato is easier said than done.

Finally, I picked some yellow and red baby potatoes and also threw some fresh asparagus into the basket to make the dinner plate complete.

Serving: 2
Preparation: 15 minutes
Cooking : 30-40 minutes
Calories for one serving:  between 650 and 750
(depending on the size of the veal and number of baby potatoes)

Marinade:
2 Veal chops, bone-in
3-4 Rosemary sprigs
3 cloves of garlic (sliced)
½ cup of extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon of kosher salt
Pinch of pepper

Sauce (optional):
1 cup of Port red wine
1 shallot, chopped
1 cup of stock
1 teaspoon of unsalted butter
2 ounces/55 grams of gorgonzola cheese

Roasted potatoes:
10-20 baby yellow and red potatoes
2 tablespoon of kosher salt
1 tablespoon of extra virgin olive oil
2 rosemary sprigs
3 cloves of garlic (sliced)

Roasted asparagus:
1 pound/almost half a kilogram of green asparagus
1 tablespoon of white wine vinegar
2 tablespoons of extra virgin olive oil
1 teaspoon of salt

Begin with marinating the veal chops. Mix all the ingredients in a ziplock bag or a plastic container and put in the veal chops, making sure you rub the mixture into the meat.  Preferably put the chops in the fridge the day before you plan to cook them, but if you want to do the chops on the same day, let them sit for at least one hour in the fridge.

Prepare the vegetables: Start with washing the potatoes. Pat them dry with a paper towel and put them in a heat proof roasting pan. Sprinkle the kosher salt all over the potatoes, add some sliced garlic, rosemary sprigs and olive oil. Toss them well until you can see that they are all covered with salt and olive oil. Warm up the oven to 200C/400F degrees and put the potatoes in for 30 minutes. Depending on the types of potatoes, it may take you 30 minutes or 40 minutes to roast them.  The skin should be crunchy but inside they will be nice and soft.

While the potatoes are in the oven prepare the asparagus. Break off the bottom of the stalk and it should just break naturally. Then wash them and pat them dry with paper towel. Place them in another smaller size heat proof roasting pan or a baking sheet. In a separate small jar prepare the coating for the asparagus. Mix the olive oil, vinegar and salt, shake it well and pour the mixture over the asparagus. Put them in the oven for the last 15 minutes of the roasting potatoes.
Once all the vegetables are in the oven, take the veal chops out of the marinade and pat them dry, removing any garlic cloves or rosemary. Warm up the grill pan. Never spray the grilling pan if you want to avoid the smoke coming out of it. Before putting the chop on the pan sprinkle the canola oil over one side of the chop and then put it on the grill pan. Once it’s ready to switch the side sprinkle the other side of the chop with the canola oil and then flip it. Cook each chop for 5 minutes on each side to get to medium. If you want them to be on a more done side you can put them in the oven with your potatoes and asparagus for another 5 minutes.

veal and potatos

Optional sauce – You can prepare the sauce ahead of time, or even the day before, and store it in the fridge. Warm up the sauce pan and add a tablespoon of canola oil. Add the chopped shallots and 1 rosemary sprig and stir them occasionally for 2 minutes on medium heat until the shallots are nicely soft and golden. Add the Port wine and cook it down for approximately 5 minutes until half of the liquid evaporates, then add the stock and cook it for another 10 minutes until the sauce thickens and evaporates by half. Then strain the sauce through a colander to get rid of the rosemary and bits of shallots. Pour the sauce back to the sauce pan and add the gorgonzola cheese in small pieces. Stir until it melts and add the butter at the end. It will give a smooth finish and deeper taste. Taste it and add salt and/or pepper if necessary.

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