Best 7 Veal Chop With Radicchio White Beans And Rosemary Recipes

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Veal chops are a flavorful and versatile cut of meat that can be cooked in a variety of ways. When paired with radicchio, white beans, and rosemary, they create a dish that is both hearty and elegant. The bitterness of the radicchio is balanced by the sweetness of the white beans, while the rosemary adds a touch of herbaceousness. This dish is perfect for a special occasion or a weeknight meal.

Here are our top 7 tried and tested recipes!

VEAL CHOP WITH RADICCHIO, WHITE BEANS, AND ROSEMARY



Veal Chop with Radicchio, White Beans, and Rosemary image

Categories     Bean     Beef     Leafy Green     Herb     Quick & Easy     Vinegar     Veal     Winter     Gourmet

Yield Makes 1 serving

Number Of Ingredients 11

2 garlic cloves
3/8 teaspoon salt
2 tablespoons olive oil
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1 (1/2-inch-thick) loin veal chop (7 oz)
5 oz radicchio, leaves torn into 2- to 3-inch pieces (3 cups)
1/3 cup canned small white beans, rinsed and drained
2 teaspoons red-wine vinegar
1/2 cup low-sodium chicken broth
1/2 teaspoon cornstarch

Steps:

  • Mince 1 garlic clove and mash to a paste with 1/4 teaspoon salt, then transfer to a shallow bowl. Stir in 1 tablespoon oil, 1/4 teaspoon rosemary, and 1/4 teaspoon pepper. Add veal and turn once or twice to coat.
  • Heat remaining tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook veal, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer veal to a plate.
  • Finely chop remaining garlic clove and add to skillet, then cook over moderate heat, stirring, until golden, about 30 seconds. Add radicchio and beans and cook, stirring, until radicchio begins to wilt, about 2 minutes. Add vinegar and cook until most of vinegar is evaporated. Whisk together broth and cornstarch, then add to bean mixture and boil, scraping up brown bits, until sauce is thickened slightly and about two thirds of liquid is evaporated, about 4 minutes. Remove from heat and stir in remaining 1/4 teaspoon rosemary, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Serve veal with radicchio and beans.

VEAL CHOPS WITH STEWED TOMATOES AND WHITE BEANS



Veal Chops with Stewed Tomatoes and White Beans image

Provided by Chuck Hughes

Categories     main-dish

Time 13h

Yield 4 servings

Number Of Ingredients 13

2 cups dry white beans or rinsed canned white beans
1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, sliced
2 cups cherry tomatoes
3 cups veal stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and freshly ground pepper
4 veal chops
Salt and freshly ground pepper
1 tablespoon olive oil
Zests of 1 lemon

Steps:

  • For a comforting and easy to make main course try Chuck Hughes' seared veal chops served with cherry tomatoes and white beans
  • Preheat the oven to 350 degrees F.
  • For the beans: Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
  • For the veal chops: Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
  • In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
  • For serving: When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.

PAN SEARED VEAL CHOP WITH ROSEMARY



Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 7

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

  • Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

PAN SEARED VEAL CHOPS WITH ROSEMARY



Pan Seared Veal Chops With Rosemary image

Make and share this Pan Seared Veal Chops With Rosemary recipe from Food.com.

Provided by Miss Annie

Categories     Veal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

2 veal chops (about 3/4-inch thick)
2 cloves garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

  • Rub the chops with 1 Tbsp.
  • oil, garlic, rosemary, salt and pepper and let sit on a plate for 15 minutes.
  • Heat a large cast iron skillet over medium high heat and add remaining oil.
  • Add chops to pan and cook until golden brown on one side, and flip.
  • Remove chops from pan to a baking dish, brown side down and roast at 375ºF.
  • for 10 minutes.
  • Add wine and stock to cast iron pan and stir up brown bits from the bottom.
  • Serve chops with juice from pan.

Nutrition Facts : Calories 183.9, Fat 13.9, SaturatedFat 2, Cholesterol 0.9, Sodium 46.8, Carbohydrate 3.8, Fiber 0.2, Sugar 1.1, Protein 1

VEAL CHOPS WITH ROSEMARY BUTTER



Veal Chops with Rosemary Butter image

Categories     Dairy     Sauté     Rosemary     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

Steps:

  • Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
  • Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)
  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
  • Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

VEGAN CATALAN-STYLE RADICCHIO AND WHITE BEANS



Vegan Catalan-Style Radicchio and White Beans image

Provided by Elaine Louie

Categories     brunch, dinner, lunch, main course, side dish

Time 1h30m

Yield 5 servings

Number Of Ingredients 13

For the beans:
6 ounces (about 1 cup) dried cannellini beans,
1 clove garlic
1 sprig fresh thyme
1 to 2 vegetable bouillon cubes
For the radicchio:
3 tablespoons olive oil
1 head radicchio, stem and core removed, leaves cut or torn into 1 1/2 inch squares
1/8 teaspoon crushed red pepper flakes
salt and freshly ground black pepper
1 clove garlic, minced
1 tablespoon minced fresh parsley
Cracked black pepper, for garnish.

Steps:

  • For the beans: Place the beans in a bowl and add cold water to cover by two inches. Allow to soak overnight. The next day, drain, rinse with cold water, and drain again.
  • In a medium pot, combine the beans, garlic, thyme, and cold water to cover by 2 inches. Place over high heat to bring to a boil. Reduce heat to medium, and simmer until tender, 25 to 45 minutes; do not salt the water. When the beans are tender, add 1 to 2 bouillon cubes, to taste, and cook 5 minutes more; the liquid should be slightly salted. Drain the beans, reserving the liquid; discard garlic and thyme. Set beans and reserved liquid aside.
  • For the radicchio: In a large skillet over medium heat, heat 2 tablespoons of the oil. Add radicchio, turning to coat with oil. Add pepper flakes, and season with salt and pepper to taste. Cook, stirring occasionally, until tender, 7 to 10 minutes. Remove from heat and set aside.
  • In a separate skillet over medium heat, add remaining 1 tablespoon olive oil. Add garlic, and sauté until lightly browned, about 2 minutes. Add beans and 2 cups of the reserved cooking liquid. Simmer until the liquid becomes somewhat creamy, 5 to 10 minutes. Add radicchio and parsley, and simmer 10 minutes more, adding more of the reserved cooking liquid if the mixture seems too thick. Serve in bowls, garnished with a sprinkling of cracked black pepper.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 1 gram

VEAL CHOPS WITH STEWED TOMATOES AND WHITE BEANS



Veal Chops With Stewed Tomatoes and White Beans image

For a comforting and easy to make main course try these seared veal chops served with cherry tomatoes and white beans. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Veal

Time 13h

Yield 4 serving(s)

Number Of Ingredients 13

2 cups dry white beans or rinsed canned white beans
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, sliced
2 cups cherry tomatoes
3 cups veal stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
salt & freshly ground black pepper
4 veal chops
salt & freshly ground black pepper
1 tablespoon olive oil
1 lemon, zest of

Steps:

  • Preheat the oven to 350 degrees F.
  • For the beans:.
  • Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
  • For the veal chops:.
  • Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
  • In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
  • For serving:.
  • When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.

Nutrition Facts : Calories 232.5, Fat 7.3, SaturatedFat 1.1, Sodium 11.6, Carbohydrate 33.4, Fiber 7.6, Sugar 2.7, Protein 10.6

Tips:

  • To achieve the perfect sear, ensure your pan is very hot before adding the veal chops. This will create a beautiful crust and help seal in the juices.
  • Use a meat thermometer to ensure the veal chops are cooked to your desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Allow the veal chops to rest for a few minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful bite.
  • The radicchio and white beans add a delightful bitterness and creaminess to the dish. If you prefer a milder flavor, you can substitute baby spinach or arugula for the radicchio.
  • Fresh rosemary is essential for this recipe. Its fragrant aroma and earthy flavor perfectly complement the veal chops.
  • Serve the veal chops with a glass of your favorite red wine for a truly special meal.

Conclusion:

This veal chop recipe is a delicious and elegant dish that is perfect for a special occasion. The combination of tender veal, roasted vegetables, and flavorful sauce is sure to impress your guests. With a few simple tips and tricks, you can easily create this restaurant-quality meal at home. So, gather your ingredients, preheat your oven, and get ready to enjoy a culinary masterpiece!

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