I have some veal rib chops in the freezer. They're about 1.5" thick with a
nice layer of surrounding fat. They're slighty marbled like good steaks.
They look great but I'm not sure exactly what I should do to prepare them.
Before I thaw them and go digging through cookbooks I thought I'd see if any
of you have any suggestions.

Jill

On Oct 25, 12:27�pm, "jmcquown" wrote:
I have some veal rib chops in the freezer. �They're about 1.5" thick with a
nice layer of surrounding fat. �They're slighty marbled like good steaks.
They look great but I'm not sure exactly what I should do to prepare them..
Before I thaw them and go digging through cookbooks I thought I'd see if any
of you have any suggestions.

Jill

I usually prefer simple preparations, so for 6 chops, I marinate them
in
this mixtu

3/4 to 1 cup olive oil
1/4 cup fresh sage, chopped
4 cloves garlic, crushed or minced

I grill them to medium rare.

"jmcquown" wrote in message
...
I have some veal rib chops in the freezer. They're about 1.5" thick with a
nice layer of surrounding fat. They're slighty marbled like good steaks.
They look great but I'm not sure exactly what I should do to prepare them.
Before I thaw them and go digging through cookbooks I thought I'd see if
any of you have any suggestions.

Jill
Stuff em w/crabmeat?

On Oct 25, 11:27 am, "jmcquown" wrote:
I have some veal rib chops in the freezer. They're about 1.5" thick with a
nice layer of surrounding fat. They're slighty marbled like good steaks.
They look great but I'm not sure exactly what I should do to prepare them.
Before I thaw them and go digging through cookbooks I thought I'd see if any
of you have any suggestions.

You can cook them in a pan/skillet or you can grill them. Note that
veal seems to cook faster than beef, so they'll get to a nice pink
center faster than a steak of that thickness will.

Mostly what you have to think about and decide is what kind of sauce
to make. Sauces based on wine, port or madeira are common, mushrooms
are frequently used, as are shallots. Googling "sauce for veal chops"
will probably bring up many choices. Consider too that veal is
delicate in flavor so you won't want to overpower it with your
sauce.

Potatoes Anna might be a good side. Asparagus, or maybe spinach, or
maybe spinach salad (if the dressing didn't conflict with the veal's
sauce). -aem

"Kswck" wrote in message
...

"jmcquown" wrote in message
...
I have some veal rib chops in the freezer. They're about 1.5" thick with
a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill
Stuff em w/crabmeat?


Really? I've never had pork stuffed with crab. Sounds interesting. I just
never thought of the two as being served together.

George L

"George Leppla" wrote in message
...

"Kswck" wrote in message
...

"jmcquown" wrote in message
...
I have some veal rib chops in the freezer. They're about 1.5" thick with
a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill
Stuff em w/crabmeat?


Really? I've never had pork stuffed with crab. Sounds interesting. I
just never thought of the two as being served together.

Veal isn't pork, George But I haven't heard of veal with crabmeat either!

"Ophelia" wrote in message
...

"George Leppla" wrote in message
...

"Kswck" wrote in message
...

"jmcquown" wrote in message
...
I have some veal rib chops in the freezer. They're about 1.5" thick
with a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill
Stuff em w/crabmeat?


Really? I've never had pork stuffed with crab. Sounds interesting. I
just never thought of the two as being served together.

Veal isn't pork, George But I haven't heard of veal with crabmeat
either!


Yeah, sounds a tad odd to me. Even when I stuff pork chops I don't stuff
them with crab

Jill

"Ophelia" wrote in message
...

"George Leppla" wrote in message
...

"Kswck" wrote in message
...

"jmcquown" wrote in message
...
I have some veal rib chops in the freezer. They're about 1.5" thick
with a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill
Stuff em w/crabmeat?


Really? I've never had pork stuffed with crab. Sounds interesting. I
just never thought of the two as being served together.

Veal isn't pork, George But I haven't heard of veal with crabmeat
either!


Dang. Same idea, though.

I don't eat much veal mostly because I don't like the way the animals are
raised.

George L

jmcquown wrote:
I have some veal rib chops in the freezer. They're about 1.5" thick
with a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill

I love them breaded and fried. My mother used to make them like that. It
has to be a good 35 years since I had a veal chop. When we found out how
badly they treated the animals, we quit eating it.

One of these days I'm gonna rustle one of my neighbor's free-ranging
veal chops on the hoof. :-)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" wrote in message
...
jmcquown wrote:
I have some veal rib chops in the freezer. They're about 1.5" thick with
a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill

I love them breaded and fried. My mother used to make them like that.


These are too thick to bread and fry. I do love that treatment with pork
chops, though

Jill

On Sun, 25 Oct 2009 20:52:51 GMT, Wayne Boatwright
wrote:


If they were mine I would enjoy them best simply grilled.

Either that, or seared on top of the stove, and finished in the oven.
Sage might be a good herb with them...

Christine

jmcquown wrote:
"Janet Wilder" wrote

jmcquown wrote:
I have some veal rib chops in the freezer. They're about 1.5"
thick with a nice layer of surrounding fat. They're slighty
marbled like good steaks. They look great but I'm not sure exactly
what I should do to prepare them. Before I thaw them and go digging
through cookbooks I thought I'd see if any of you have any
suggestions.

I love them breaded and fried. My mother used to make them like that.


These are too thick to bread and fry. I do love that treatment with
pork chops, though

When chops are that thick I tend to treat them more like a roast,
so I'd bake them, bread crumbs or no.

nancy

"Wayne Boatwright" wrote in message
5.250...
On Sun 25 Oct 2009 12:27:04p, jmcquown told us...

I have some veal rib chops in the freezer. They're about 1.5" thick
with a nice layer of surrounding fat. They're slighty marbled like good
steaks. They look great but I'm not sure exactly what I should do to
prepare them. Before I thaw them and go digging through cookbooks I
thought I'd see if any of you have any suggestions.

Jill


If they were mine I would enjoy them best simply grilled.

Yep. Quick seared on the outside on as hot a grill as you can get, then let
them rest in a 350ish part of the cooker, or the oven if you must.

In article ,
"jmcquown" wrote:

"Ophelia" wrote in message
...

Veal isn't pork, George But I haven't heard of veal with crabmeat
either!


Yeah, sounds a tad odd to me. Even when I stuff pork chops I don't stuff
them with crab

So here's what I'd do off the top of my head. I'd slice a nice pocket in
the veal since it's thick enough. Then I'd season the pocket with oh,
say Old Bay. Then I'd bread the veal and fry it until properly brown on
the outside but still real rare. Then I'd find the pocket I made in the
meat and slit through the breading. I'd stuff crab into the pocket. I'd
pop it into the oven until the veal was done. There's probably a perfect
sauce. Hollandaise? Bring me enough veal and crab and we can make this
work. Call me.

leo

On Mon, 26 Oct 2009 02:10:18 GMT, Wayne Boatwright
wrote:


Veal is a delicate flavor. Almost anything beyond simple cooking is
overkill, IMNSHO. It would make a nice foil for crabmeat, but the veal
flavor would be lost in the process.

Folks are always trying gild the lily. :-)

I agree, Wayne. Sometimes simpler is better. Really.

Christine