This post is a follow-up to The Negoti-Eater! (Part 1). In that post I explained that I don’t eat pork, and my girlfriend does not eat veal. So I made a deal to cook her a pork chop and pick a day when I would prepare a veal chop for myself. Well that day had arrived and I was absolutely thrilled, and off to the butcher I went! When deciding on how to find the best cut of veal for your needs and budget, consider whether you are making an everyday dinner or preparing for a special occasion. Your local butcher should be more than able to help you with that. The Negoti-Eater II is a “special occasion” so we are going with the big guns! There were nice cuts of veal available at the market, but the cut that caught my eye was the 2 inch thick rib-chops.
Veal rib-chops are best when braised or pan-fried which is what I planned on doing with it. When you order a veal chop at an upscale steakhouse or restaurant, you will more than likely get a perfectly seared 2 inch chop with a pink and tender texture inside. This would also run you about $40 – 50 at these types of eateries. I felt I could splurge a little since I needed only one chop for this meal. One chop= $26 Damn! But I was sure I could deliver a restaurant quality meal with it. I also had a little help from a friend of mine from Lincoln Nebraska, Michael Gochnour. You see, Mike owns a spice company called Bandiola Spices, and he sent some samples out to me. I was getting very excited about this meal!
I chose to use the “Uncle Mike’s” spice mix because the dry herbs it contained fit the flavor profile I wanted, and it has an awesome flavor. I seasoned up the chops and dropped about a tablespoon of butter in a cast iron pan that was over medium-high heat, and waited until the butter turn a little brown around the edges. I placed the chop in the pan and seared it for 5 minutes, until it was crisp and browned then flipped it and cooked it for another 3-4 minutes, and finished it in a 500 degree oven for another 5-10 minutes. While the meat was finishing in the oven, I added some dry red wine, raspberries, and shallots to small saucepan to boil down a little bit under low heat. After the chops were done I removed them from the pan to rest for a few minutes, and I added the wine and the berry mix, and a half cup of veal stock to the veal pan to de-glaze it and reduce it to more of a sauce. As for side dishes, I chose to prepare braised leeks, and roasted garlic mashed potatoes. The end result was this magnificent veal chop that was worthy enough for any steakhouse. Bon Appetit! For more info about Bandiola spices get on over to www.bandiolaspice.com