Pan Grilled Veal Chop
| Pan Grilled Veal Chop | Print |
Recipe By: Alice Morrow
Pan Grilled Veal Chop
Ingredients
- TOMATO-BLUE CHEESE BUTTER
- 3 ½ oz. blue cheese, diced
- 4 T. butter
- 2 T. minced shallot
- 1 T. Black pepper
- 1 T. tomato paste
- 1 t. red pepper
- 4 (1 ¼-1 ½” thick) veal rib or T-bone loin chop
- 1 large garlic clove, cut in half
- Salt, black pepper
- CHERRY TOMATO SALAD
- 1 c. halved cherry tomatoes
- 1 T. finely chopped shallot
- 1 T. extra virgin olive oil
- 1 T. sherry vinegar
- 8 basil leaves, cut into thin shreds
- Salt, black pepper
- 1 T. olive oil
Instructions
- BUTTER: Pulse blue cheese in food processor until it is coarse meal.
- Add remaining ingredients and process to form a homogenous paste. Spread 12x8”sheet of plastic on work surface and scrape the butter onto the wrap. Shape and roll mixture into long log about 2” in diameter. Seal the butter. Refrigerate until firm. (Can freeze butter for up to 2 months.)
- Rub chops on both sides with the cut garlic. Discard garlic. Season chops with salt and pepper. Set aside.
- About 30 minutes before cooking veal, make the tomato salad. Toss tomatoes, shallots, oil, vinegar and basil in small bowl. Season to taste with salt and pepper. Set aside.
- Heat large cast-iron skillet over high heat. Brush chops with oil and add to pan. Do not overcrowd chops.
- Sear for 2-3 minute or until nicely browned on first side. Flip and o other side.
- Reduce heat to medium-high and cook 2-3 minutes more per side or internal temperature reads 125-130 for medium rare.
- Remove chops to warm platter and top each with ¼” thick pat of the Tomato-Blue Cheese Butter. Let rest 5 minutes, loosely covered with foil.
- Smear the mostly melted butter over chops, divide the tomato salad among plates and serve.
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