Pan Roasted Veal Chops

I recently read an article about Pan Roasting and how professional cooks use this technique all the time in restaurants. I then went through a bunch of my cookbooks and couldn't find any reference to the technique anywhere. There was plenty of information on traditional roasting and braising, but nothing on Pan Roasting. So I asked a couple of chef friends and experimented with their suggestions and here is one of the results.

Check out Pan Roast page for some additional tips. I hope to try some more dishes using this technique and if anyone has any suggestions or recipes, please send them along. I served this meal to my wife with roasted acorn squash and mashed potatoes.

Reluctant Gourmet’s Tips
1. Check out Pan Roasting tips.
2. Use a heavy bottomed oven proof sauté pan.
3. Leeks are full of hard to get at sand and dirt, chop them first, then give them a bath in cold water and drain in a colander.

Pan Roasted Veal Chops
Serves 2
Cooking Techniques - Sear & Oven Roast

INGREDIENTS

2 tablespoons butter
1 shallot
3 medium leeks, whites and a little of the green
1/2 cup of veal stock or beef stock
2 thick veal chops
Salt and Pepper
2 tablespoons canola oil
1 teaspoon fresh thyme

PREP WORK

Preheat the oven to 450 degrees. Get the shallot, leeks and thyme prepped by finely chopping the shallot and thyme and roughly chopping the leeks.

HOW TO MAKE AT HOME

Melt 2 tablespoons of butter in a heavy bottomed sauce pan and sweat the shallot and leeks over low heat covered for approx. 10-12 minutes.
Add the veal/beef stock and simmer uncovered for 3-4 minutes, then re-cover and set aside.
Meanwhile, in your oven proof pan, heat canola oil until it's really hot. (just before it starts smoking).
Season you veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned.
Flip the chops over and cook for another minute on the other side, then stick the oven proof pan into the hot oven for 6-9 minutes depending on how you like your meat done.
While the chops are roasting in the oven, add the thyme to the shallot and leeks, season with salt and pepper and cook over med-high heat to warm up.
Add your side dishes to your plate, spoon half the onion/leek mixture to each plate, then set the veal chops on top of the mixture and serve.

A nice Cabernet Sauvignon or Merlot will go great with this meal. Enjoy!