Veal Chops with Pears and Rosemary

Good Monday afternoon foodies! I hope everyone had an outstanding weekend. I know that I did!
Over the weekend I prepared my veal chops with pears and rosemary.
This was a new recipe I had never tried before, and it was out of this world!
The fresh pears and rosemary really brought out the freshness of the veal chops. They were tender and juicy and I was very sad when the meal was over. So, as promised, here is the video and the recipe to go along with it! If you get the chance to prepare veal, I highly recommend this recipe!


Ingredients
2 12 oz Bone in Veal Chops
1 tablespoon butter
3 green onions, whites only
½ cup fresh orange juice 125ml
1 pear, peeled, cored and sliced ¼ inch thick
1½ teaspoons fresh rosemary
½ teaspoon dried rosemary 2.5ml
¼ teaspoon grated orange peel 1ml
Orange slices, rosemary sprigs

Directions
Cook Veal Chops in butter in 12 inch (30cm) non stick skillet over medium heat until lightly browned, about 3 minutes per side. Reduce heat to medium-low. Cover and continue cooking 10 minutes. Transfer chops to platter; keep warm.
Cook white parts of onion in same skillet over medium heat until tender, 2-3 minutes. Stir in orange juice, pears and rosemary. Simmer until sauce thickens and pears are tender-crisp, about 5 minutes. Gently stir in orange peel and remaining onions. Spoon sauce over veal. Garnish with orange slices and rosemary sprigs.

I Love Cooking in the Fall- Veal with Pears and Rosemary this weekend

Good Friday morning Foodies! Another week has flown by, and I feel guilty about not posting more. Things get insane for Lobster Gram around the Holidays, and right now I'm in high gear trying to prepare for it. Fortunately, I will have the time this Sunday to prepare a nice big meal again, and I have decided to go with a great veal recipe I got from a Twitter friend @EclecticGrocer. The recipe sounds great: Veal Chops with Pears and Rosemary and I found a roasted rosemary potato salad recipe I'm going to make with them.
I just love spending chilly weekends at home cooking. The house gets all warm and cozy, and the smells that permeate from the kitchen...tantalizing.
I don't think I have ever prepared Veal with Pears and Rosemary, but I imaging the aromas will be mouthwatering. I love fragrant fresh rosemary in an assortment of dishes, so I'm looking forward to this with great anticipation. This will help you see why...
When you start out with ingredients as fantastic as this, it's really hard to mess things up.
So when I get off work today, I'll hit up the grocery store and stock up, then retreat to my cozy kitchen and start kicking out some lovely flavorful and fragrant dishes.
That is until Sunday. Sunday, I will emerge from my kitchen and head to the movies to see New Moon. Yes, I admit that I am a huge Twilight fan. After seeing the first movie, I read the books, and was hooked. The writing it's self isn't something to write home about, but the story sucks you in, and you have to keep reading.
Not to mention that Robert Pattinson is hot beyond all rationality.
So Sunday afternoon, I will be in the VIP 21 & over theater near my house avoiding the throngs of giggling teen girls and enjoying a Sunday Screwdriver in front of the big screen on a comfy love seat. I'm really anxious to get this rocking weekend rolling!
And with that I will close this post.
Keep a look out for the video and pictures from Veal with Pears and Rosemary early next week!
Have a great weekend and Happy Eating!

Veal Chops with Creole Mustard Crust

Good Monday foodies! I usually don't have a lot of energy on Mondays, but today is different. I hope everyone had an outstanding Valentine's Day ;)
Tonight I'm going to be preparing some veal chops Creole style. I'm also toying with the idea of making my very first King Cake soon. I have been doing some research on it, and I'm pretty confidant I won't completely mess it up! Or, it will look like crap and still taste amazing...either way it works for me. I just like eating. The pot of Jambalaya I made on Friday was AWESOME! I doubled the recipe I posted because I had quite a few friends coming over. A good time was definitely had by all. I should do that again sometime soon.

Ingredients

• 1/4 cup Creole mustard
  
• 2 tablespoons mayonnaise
  
• 2 green onions, chopped, divided
  
• 2 8-ounce veal chops
• Ground allspice
  
• 2 tablespoons olive oil
  
• 1 large garlic clove, minced
  
• 1 cup fresh breadcrumbs made from crust-less French bread

Recipe Directions
Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl. Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; saute until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; saute until golden and crisp, about 1 minute. Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.
Source:Creole Style Veal Chops