Veal chops are super out of my comfort zone. In general, I like braising my meats and I leave the quick sear “BBQ style” to my husband. This time, I was up for the challenge.
The way I teach myself anything anytime I want to try something new is just a quick google search. I love seeing what’s already out there and various methods that are already used!
4 veal chops, about 1.5” thick
2 large onions, sliced in half moons
Marinade:
1/4 of a preserved lemon
2 garlic cloves
1/2 cup cilantro leaves
Salt and pepper
2 tbsp olive oil
DIRECTIONS:
Preheat oven to 400 F.
Process preserved lemon, garlic and cilantro until minced. Add salt, pepper and olive oil.
Pat dry your chops. Massage marinade all over them. Marinate for about an hour or as long as you can.
Heat a large stainless steel pan over medium high heat. When its very hot, add enough oil to cover the surface only.
Sear veal chops on both sides to create a crust. When seared, place in a 9x13 pan.
In that same pan, toss sliced onions and saute on medium heat, scraping the bottom of the pan, until they are soft and brown.
Place onions on veal chops. Cover the pan and place in the oven for 20 minutes to finish cooking.
Enjoy,
Guila
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