Roasted Veal Chops Print Email

6 each 8-10 oz veal chops
2 Tbs. olive oil
1 tsp. cracked black pepper
1 cup polenta
2.5 cups chicken stock
2.5 cups whole milk
2 Tbs. shredded Parmigiano
4 Tbs. unsalted butter
2 tsp. minced rosemary
1 tsp. minced fresh sage
1.5 cup veal demi-glace
(Demi-Glace Gold)
1/2 cup balsamic vinegar
1 tsp. minced garlic
1 tsp. minced shallot
salt and pepper to taste

Preheat oven to 375 degrees.

Brush the veal chops with the olive oil and cracked pepper and set aside.

Bring the milk and chicken stock combined to a boil and add the polenta, 1tsp. of rosemary and 1 tsp. of sage. Reduce to a simmer and stir constantly until thick. Remove from heat and add 2 Tbs. of the butter and the Parmesan cheese. Season to taste with salt and pepper and keep warm.

Pan sear the veal chops on both sides. Transfer chops to a baking dish and place in preheated oven for approximately 15 minutes or until desired doneness.

While the chops are in oven, sautˇ in the remaining butter the shallots, garlic, and remaining rosemary until caramelized. Add the balsamic vinegar and reduce by half. Add the veal demi-glace and simmer for 10 minutes. Adjust flavors with salt and pepper and keep warm.

Place spoonfuls of polenta in the center of a warm dinner plate and place the veal chop on top of that. Pour the warm sauce over the whole dish and serve. Serve with a full flavored Beaujolais. Serves 6.