Caramelized Veal Chops with Balsamic Syrup
Caramelized Veal Chops with Balsamic Syrup is rated
out of
5 by
1.
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4
Serves 4.
An easy preparation with an impressive delivery, these veal chops can be regally accompanied with mashed sweet potatoes and green beans tossed in sesame oil and sesame seeds.
Ingredients:
- 1/3 cup balsamic vinegar
- 2 Tbs. soy sauce
- 1/2 cup orange juice
- 1 Tbs. sugar
- 2 tsp. crushed white peppercorns
- 4 veal rib chops, each 6 oz., trimmed of fat
Directions:
In a small saucepan over medium-high heat, combine the vinegar and soy sauce. Bring to a boil and cook until the liquid is reduced to 3 Tbs., about 5 minutes. Remove the pan from the heat, stir in the orange juice and set aside.
In a small bowl, stir together the sugar and peppercorns. Press the sugar mixture onto one side of each veal chop, dividing it evenly.
Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the chops, sugar sides down, and cook until caramelized underneath, about 3 minutes. Using tongs, turn the chops and continue cooking until the meat is just springy when pressed with a finger for medium-rare, 2 to 3 minutes more, or until done to your liking.
Transfer the chops to a warmed platter. Return the pan to medium-high heat. Add the reduced vinegar mixture and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Bring to a boil and cook until the liquid is reduced to 3 Tbs., about 3 minutes.
Streak 4 warmed individual plates with the reduced sauce and top each with a veal chop. Serve hot.
In a small bowl, stir together the sugar and peppercorns. Press the sugar mixture onto one side of each veal chop, dividing it evenly.
Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the chops, sugar sides down, and cook until caramelized underneath, about 3 minutes. Using tongs, turn the chops and continue cooking until the meat is just springy when pressed with a finger for medium-rare, 2 to 3 minutes more, or until done to your liking.
Transfer the chops to a warmed platter. Return the pan to medium-high heat. Add the reduced vinegar mixture and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the pan bottom. Bring to a boil and cook until the liquid is reduced to 3 Tbs., about 3 minutes.
Streak 4 warmed individual plates with the reduced sauce and top each with a veal chop. Serve hot.
Serves 4.
Adapted from
Williams-Sonoma Lifestyles Series,
Fresh & Light,
by Lane Crowther
(Time-Life Books, 1998).
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Rated 4 out of
5
by
Paulaco from
Almost Perfect, but needed a bit of salt
I tried this recipe since my husband and my son both love meats with balsamic glazes. It was quick and easy to make. It was also very delicious, but we all felt that it lacked a bit of salt. The next time I make it -- and there will be a next time -- I will probably try adding some salt to the sugar/peppercorn mixture to see if this helps the overall flavor of the dish.
Date published: 2014-09-15