Best 7 Veal Chops In Curry Sauce Recipes

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Unlock the tantalizing flavors of veal chops in a creamy and aromatic curry sauce with our comprehensive guide. Embark on a culinary journey as we uncover the secrets to creating this delectable dish. From selecting the perfect veal chops to mastering the art of crafting a flavorful curry sauce, we'll equip you with all the necessary knowledge and techniques to prepare this exquisite meal. Whether you're a seasoned chef or a home cook seeking to expand your culinary repertoire, this article will provide you with invaluable insights and expert tips to elevate your cooking skills and impress your family and friends with this mouthwatering dish.

Here are our top 7 tried and tested recipes!

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.

VEAL CHOPS IN CURRY SAUCE



Veal Chops in Curry Sauce image

Categories     Beef     Sauté     Quick & Easy     Veal     Curry     Bon Appétit

Yield Serves 2

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 5- to 6-ounce 1-inch-thick veal chops
1/4 cup finely chopped onion
1 garlic clove, minced
1 1/2 teaspoons Madras curry powder
1/3 cup apple juice
1/3 cup canned low-salt chicken broth
2 tablespoons whipping cream

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until desired doneness, about 4 minutes per side for medium-rare. Transfer to plates and keep warm.
  • Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 3 minutes. Stir in curry powder and cook 1 minute. Add apple juice and broth. Increase heat to medium-high and boil until liquid is reduced by half, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Season to taste with salt. Spoon sauce over veal and serve.

VEAL CHOPS WITH CREAMY MUSHROOM SAUCE AND MASHED POTATOES



Veal Chops with Creamy Mushroom Sauce and Mashed Potatoes image

Pork chops can be substituted for the veal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 veal chops, with rib bone in
1 medium onion, diced
2 cloves garlic, minced
1 pound wild mushrooms, cleaned and sliced
1/4 cup dry white wine, or cognac
2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
1 cup heavy cream
Salt and freshly ground black pepper
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
3/4 cup milk
Freshly ground black pepper
Mesclun greens, for garnish

Steps:

  • Heat 1 tablespoon butter and the oil in a large saute pan over medium-high heat. Add veal chops, and sear until golden, 5 to 6 minutes per side. Transfer to a plate, and keep warm.
  • Add the onion and garlic to the pan, and saute until softened, about 5 minutes. Add the mushrooms, and cook, tossing occasionally, until they have released all of their juices and most of the liquid has evaporated. Add the wine, and cook, scraping up any browned bits from the bottom of pan with a wooden spoon, until the liquid has evaporated, about 2 minutes. Stir in the stock and cream, return chops to pan, and bring to a boil. Reduce heat, cover, and simmer gently 30 minutes. Continue cooking, uncovered, until meat is very tender and sauce has thickened, 20 to 25 minutes. Season with salt and pepper.
  • Meanwhile, place potatoes in a large saucepan of cold, salted water, and bring to a boil. Reduce heat, and simmer gently until tender, about 15 minutes. Drain; pass potatoes through a potato ricer, and return to saucepan. Stir in the remaining 2 tablespoons butter and the milk, and season with salt and pepper. Cover, and set aside until ready to serve.
  • Pour warm sauce over the chops and mashed potatoes, and serve with greens on the side.

VEAL CHOPS WITH SORREL SAUCE



Veal Chops With Sorrel Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
2 tablespoons unsalted butter
4 veal chops
1 pound sorrel leaves, washed and chopped
1/2 cup dry white wine
1 cup heavy cream
Coarse salt and freshly ground pepper to taste
Shredded sorrel leaves for garnish

Steps:

  • Combine the vegetable oil and a tablespoon of the butter in a large frying pan. Saute the chops on both sides until they are browned and pink in the middle. Transfer to a serving dish and keep warm.
  • Pour off the fat from the frying pan. Add the chopped sorrel leaves and cook for a couple of minutes. Add the wine and cook over high heat for three minutes or until you have a thick puree. Add the cream and remaining butter. Season to taste with salt and pepper.
  • Put the veal chops on four heated plates. Spoon the sauce next to them and sprinkle it with the shredded sorrel leaves.

VEAL CHOPS WITH ROSEMARY CREAM SAUCE



Veal Chops With Rosemary Cream Sauce image

This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result.

Provided by MacChef

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 (6 -7 ounce) veal chops
1/2 cup dry white wine
2 tablespoons fresh rosemary, chopped
1 pinch nutmeg
4 ounces heavy cream
salt and pepper

Steps:

  • Heat up a saute pan and spray with non-stick olive oil spray (or use 1 tbsp olive oil). Place chops in pan and sear on each side about 3-4 minutes each. Chops will not be cooked through.
  • Remove chops from skillet and add the wine to deglaze. When wine is reduced by half add cream, rosemary and nutmeg and bring to a boil.
  • Put chops back in skillet and continue to cook until the cream is reduced by about half. Salt and pepper to taste.

VEAL CHOPS IN CHERRY-PEPPER SAUCE



Veal Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in veal chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

VEAL CHOPS WITH RAW SAUCE



Veal Chops with Raw Sauce image

Categories     Salad     Sauce     Side     Veal     Raw

Yield 4 servings

Number Of Ingredients 10

4 vine-ripe tomatoes, cut into 8 wedges, each wedge cut in half
10 fresh basil leaves, torn
A handful of fresh flat-leaf parsley, coarsely chopped
1 small red onion, thinly sliced
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil (EVOO)
4 bone-in rib veal chops, 1 to 1 1/2 inches thick
1 pound fresh spinach, trimmed of thick stems and washed
1/2 cup pitted kalamata olives, coarsely chopped

Steps:

  • In a bowl combine the tomatoes, basil, parsley, onion, salt, pepper, balsamic vinegar, and about 2 tablespoons of the EVOO. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
  • Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan). Liberally season the veal chops with salt and pepper. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 7 to 8 minutes, or until desired doneness. Remove the chops from the pan and allow to rest, tented with foil, for about 5 minutes.
  • Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the chops on top of some of the salad and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

Tips:

  • Choose high-quality veal chops for the best flavor and tenderness.
  • Tenderize the veal chops by pounding them gently with a meat mallet before cooking.
  • Use a flavorful curry paste or powder to create a rich and aromatic sauce.
  • Add vegetables such as onions, peppers, and carrots to the sauce for extra flavor and texture.
  • Simmer the veal chops in the curry sauce for at least 30 minutes, or until they are cooked through.
  • Serve the veal chops with rice, noodles, or your favorite side dish.

Conclusion:

Veal chops in curry sauce is a delicious and versatile dish that can be enjoyed for lunch or dinner. The rich and flavorful curry sauce pairs perfectly with the tender veal chops, and the addition of vegetables makes it a complete meal. This dish is also relatively easy to make, making it a great option for busy weeknights. Whether you are a fan of curry or simply looking for a new way to enjoy veal chops, this recipe is sure to please.

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