Sunday, September 19, 2010

kitchen! kitchen!...Let's bust chops!...........

Grilled veal chops... moist and tender... so go start busting chops!
  It's Susan's birthday..... a Saturday night of "busting chops" at kitchen! kitchen!..... that is ....VEAL CHOPS with MUSHROOMS and CHIPOTLE
GOOD FOR "BUSTING": Steak, Lamb, Pork Chops, Chicken.... but today it's VEAL CHOPS......

* From my wonderful butcher (7) bone-in veal chops 1" thick
* Kosher Salt
* Black Pepper
* Extra Virgin Olive Oil
* Rosemary (not somebody's girlfriend, but the herb) finely chopped about 1 tablespoon
* 4 cloves garlic smashed
* 1-1/2 lb assorted sliced mushrooms ( I added a few pieces of dried mushrooms brought back to life by soaking them in warm water).
* 1 tablespoon of chopped chipotle (less if you can't take the heat) I always use the one in a can
* A bunch of chives cut into 1 inch length

Now, the best part.....LET'S START BUSTING CHOPS........

Preheat oven to 300 degrees F
Mix SALT, BLACK PEPPER, OLIVE OIL, FINELY CHOPPED GARLIC, PARSLEY and ROSEMARY into a rosemary pesto (set aside some ), rub the veal chops with the paste and let them rest for 20 minutes.  Transfer the chops to a large baking pan and lined them up like good "little chaps" and bake for 15-20 minutes to seal in the juices.  Set aside and ignore them for a few minutes while.....................................

Heat olive oil and some butter in a large saute pan over medium heat.  Add the garlic cloves (remember them?) until very aromatic and golden brown.  DISCARD.

Add the mushrooms, season with salt and black pepper and stir for 5-7 minutes.  When mushrooms start to become soft and giving out its wonderful aroma, add the chopped chipotle and simmer for 2-3 minutes.  Check for seasoning and add in the chives. Keep warm.....

NOW WE PAY ATTENTION TO THE CHOPS AGAIN..... refresh them by rubbing the remaining rosemary paste.
In a heated grill pan coated with olive oil, arrange 2-3 veal chops at a time (depending on how many pieces your pan can take without overcrowding them - they hate overcrowding!) for about 3-4 minutes on each side to get those lovely GRILL MARKS and to cook to about medium rare.  Add another minute or so if you are one of those "well-done afficionados".  After you have decided the "doneness" you want, transfer the grilled chops to a serving platter, juices and all.  Garnish with some greenery of rosemary and surround with oven roasted baby potatoes or pesto rice.

Now, let's not forget the mushrooms warming comfortably somewhere, ah! there it is - transfer to a deep serving dish and sprinkle with chopped chives.

Now, that's how you bust chops...... good job!

The Happy "Chop Busters": Susan, Rob, Livy, Christian, Abigail, Jens and kitchen! kitchen!

roasted veal and slow roasted potatoes drizzled with
rosemary pesto.....just heavenly!!
(other serving suggestion: serve with pesto rice - check previous postings)

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