Best 6 Veal Chops With Carmelized Onion And Stilton Sauce Recipes

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Welcome to a culinary journey where tender veal chops are enveloped in a rich and flavorful symphony of caramelized onions and stilton sauce. This article will guide you through the steps of creating this exceptional dish, ensuring that each bite is a perfect balance of flavors and textures. With easy-to-follow instructions and tips, you'll discover the artistry of cooking veal chops, transforming them into a centerpiece of any meal. Get ready to tantalize your taste buds with every spoonful of this delectable dish.

Here are our top 6 tried and tested recipes!

EASY CARAMELIZED ONION PORK CHOPS



Easy Caramelized Onion Pork Chops image

Caramelized onions give the flavor to these easy to make pork chops - yummy! Great with parsley potatoes!

Provided by Pamela Newland

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1 onion, cut into strips
1 cup water

Steps:

  • Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
  • In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
  • Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 4 g, Fat 3.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 691.5 mg, Sugar 1.2 g

VEAL CHOPS WITH CARAMELIZED ONIONS



Veal Chops with Caramelized Onions image

Simply broiled veal chops with this sweet yet savory topping will remind you of a dinner by the fire in a romantic, rustic diner far from home-even if you never leave yours!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 12

3 cups sliced red onions (2 medium)
1/4 cup water
1/4 cup packed brown sugar
1/4 cup golden raisins
1/2 cup white wine or apple juice
1/3 cup white wine vinegar or white vinegar
1 teaspoon ground sage
1 teaspoon olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
6 veal loin or rib chops, 1/2 inch thick (3 lb)

Steps:

  • In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

VEAL CHOPS WITH CARMELIZED ONION AND STILTON SAUCE



Veal Chops With Carmelized Onion and Stilton Sauce image

This recipe is from Bon Appetit, May 1993. The magazine states that it is British/Scottish in origin. The mix of the onions, cheese, and currants is great!

Provided by breezermom

Categories     Veal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons unsalted butter
2 large onions, halved, thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
1/2 cup low sodium beef broth
1 cup Stilton cheese, crumbled
4 veal chops, about 1/2 inch thick
3 tablespoons sherry wine vinegar
1/4 cup dried currant

Steps:

  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm.
  • Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
  • Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
  • Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.

VEAL CHOPS WITH CARAMELIZED ONION AND STILTON SAUCE



Veal Chops with Caramelized Onion and Stilton Sauce image

Categories     Cheese     Onion     Sauté     Blue Cheese     Veal     Bon Appétit

Number Of Ingredients 9

5 tablespoons unsalted butter
2 large onions, halved, thinly sliced
1 tablespoon sugar
1 teaspoon dried thyme
1/2 cup unsalted beef broth
1 cup crumbled Stilton cheese
4 1/2-inch-thick veal chops
3 tablespoons Sherry wine vinegar
1/4 cup dried currants

Steps:

  • Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onions, sugar and thyme. Season with salt and pepper. Cook until onions are tender and golden brown, stirring frequently, about 35 minutes. Transfer 1/2 cup onions to blender; transfer remaining onions to bowl. Add broth to same skillet and bring to boil, scraping up any browned bits. Add broth and 1/2 cup cheese to blender. Puree until smooth.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer veal to plates; keep warm. Add vinegar to skillet; bring to boil, scraping up any browned bits. Add sauce to skillet and cook until heated through. Whisk in remaining 1 tablespoon butter. Season with salt and pepper.
  • Meanwhile, combine currants and reserved onions in heavy small saucepan and cook over medium-low heat until heated through.
  • Spoon sauce over veal. Top with onion-currant mixture and sprinkle with remaining 1/2 cup cheese.

VEAL CHOPS IN VINEGAR SAUCE



Veal Chops In Vinegar Sauce image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 9

6 loin veal chops, cut 1/2 inch thick
2 tablespoons cooking oil
1 carrot, in fine julienne
1 stalk celery, in fine julienne
1/2 medium onion, quartered and sliced thin
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/2 cup chicken stock
Salt and freshly ground black pepper

Steps:

  • Trim the chops of any excess fat. If there is not much meat on the tail porton, cut the tails away. Otherwise attach them to the chops with toothpicks. Dry the chops.
  • Heat oil in a heavy skillet large enough to hold the chops in a single layer. Saute the chops over high heat until just seared. Remove from heat and keep warm.
  • Add the vegetables to the skillet and cook, stirring, for about five minutes, until they are just tender. Stir in the vinegar, tomato paste and stock. Cook, stirring for several minutes. Season to taste with salt and pepper.
  • Return the chops to the skillet and baste with the sauce. Cover and cook to desired degree of doneness -about six minutes should be enough for medium.

VEAL CHOPS WITH MUSHROOMS



veal chops with mushrooms image

Make and share this veal chops with mushrooms recipe from Food.com.

Provided by chia2160

Categories     Veal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 veal chops
2 tablespoons olive oil
salt and pepper
1 tablespoon tarragon
1 lb cremini mushroom, sliced
2 tablespoons flour
1 cup chicken stock
2 tablespoons heavy cream
1 dash nutmeg

Steps:

  • heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through.
  • remove to plate and keep warm.
  • toss mushrooms in flour, add to pan.
  • add chicken stock cook a few minutes until thickened.
  • add cream, nutmeg and salt& pepper to taste.
  • spoon sauce over chops, serve.

Tips:

  • Choose high-quality veal chops: Look for chops that are evenly thick and have a good amount of marbling.
  • Don't overcook the veal chops: Veal chops are best cooked to medium-rare or medium, so cook them for only a few minutes per side.
  • Use a good quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it will add a rich flavor to the sauce.
  • Caramelize the onions slowly: Take your time and let the onions caramelize slowly over low heat. This will bring out their natural sweetness.
  • Use a good quality Stilton cheese: A sharp, creamy Stilton cheese will add a lot of flavor to the sauce.
  • Serve the veal chops immediately: Veal chops are best served immediately after they are cooked, so don't let them sit for too long before serving.

Conclusion:

Veal chops with caramelized onion and Stilton sauce is a delicious and elegant dish that is perfect for a special occasion. The tender veal chops are perfectly complemented by the sweet caramelized onions and the rich, creamy Stilton sauce. This dish is sure to impress your guests, and it is a great way to enjoy veal chops.

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