Pittsburgh Hot Plate

I recently had an opportunity to make some delicious veal chops courtesy of Mountain States Rosen Lamb and Veal. The product they provide is impeccably fresh, and easy to work with.

Here is my original recipe for Pan-Seared Veal Chops with Honey-Balsamic Sauce:

Serves 2

Ingredients:

2 Mountain States Veal Chops

2 tablespoons olive oil for pan-searing

1 teaspoon each of fresh rosemary, thyme, and oregano

1 chopped clove of garlic

½ cup each of red, orange and yellow peppers

¼ cup white wine

1 tablespoon butter

Salt and pepper for seasoning

For the Sauce

½ cup good quality balsamic

¼ cup organic honey

Salt and pepper to taste

Procedure:

Salt and pepper both sides of the veal chop. Next, rub the chop with the fresh herbs and chopped garlic.

Place a stainless steel sauté pan on high heat and add the olive oil. When the pan is hot, place the veal chop presentation side down. Sear the chop for one minute on each side, then place in the oven. Bake for 6-8 minutes for medium-rare.

Remove chop from pan, and let rest for 5 minutes.

For the Sauce:

Place the balsamic vinegar and organic honey in a small sauce pan over medium heat and season with salt and pepper. Stir continuously until the mixture becomes thick; 3-4 minutes. Remove from the stove and set aside.

Return the pan that the chop was in to the stove over medium-high heat. Place the peppers in the pan and sauté for 1 minute. Deglaze the pan with the white wine. Add the butter and adjust the seasoning with salt and pepper.

Place the sautéed peppers on a plate. Place the veal chop on top of the peppers, then drizzle the balsamic sauce over the veal.