It’s a new year and the holidaze have past. I don’t know about you but my belt sure seems tighter!  If I don’t want to buy new pants I better start eating healthy. I don’t mean jump on the newest fad diet band wagon or gobble handfuls of the latest herbal cure all from deep in the Amazon. Just eat healthy.

The recipe I have created for you this month draws from one of the world’s healthiest cultures: the Mediterranean.  Lean veal chops, fruit and their juices, aromatic herbs, ancient spices and good-for-you olive oil. Healthy doesn’t have to mean bland! Add some cous cous, brown rice or whole wheat pasta for a great and healthy meal.

If you are sensitive to sodium, you might want to forgo the brine.

Pan Seared Provimi Veal Chops
Orange & Olive Ragout
Serves 4

Ingredients

Brine

½ Gallon Water, 2 cups warm, remainder cool
½ Cup Salt       
¼ Cup Sugar
3T Cinnamon, ground
3 Each Oranges, 1/2ed, juiced into brine, place peel in brine
2 Each Bay leaf, crumbled
1T Black peppercorns, cracked
1T Coriander seeds, cracked
3 Each Juniper berries, cracked
5 Each Garlic cloves, lightly smashed
10 Each Fresh sage leaves, bruised
4 Each Provimi Veal Chops, center cut loin chops. Frenched

Ragout

2T Extra virgin olive oil (EVOO)
1T Shallot, minced
1T Garlic, minced
¼ Cup Orange Muscat wine
¼ Cup Orange juice
¼ Cup Chicken stock or broth, low sodium
1T Harissa
1 Each, Large red bell pepper, roasted and diced medium
2 Each, Oranges, seedless, segmented
16 Each Spanish olives, pitted, halved
1T Mint, chopped, reserve 4 sprigs for garnish
1T Parsley, chopped
1T Basil, chopped
Pinch of Kosher Salt

Veal Chop Seasoning

2t Cinnamon, ground
2t Cumin, ground
2t Kosher salt
1t Sugar
Mix well
2T EVOO

Method

Brine

• Place 2 cups warm water in a stainless steel or plastic pan large enough to hold all the ingredients. Add salt and sugar. Stir until salt and sugar are dissolved. Add remaining cool water.
• Add remaining ingredients except veal chops. Stir well.
• Add veal chops and refrigerate 12 hours.
• Remove chops from the brine, rinse, pat dry and sprinkle with the veal chop seasoning.

Chops

• Pre heat oven to 375 degrees
• Heat a sauté pan big enough to hold all 4 chops over medium heat.
• Add the EVOO.
• Sear chops for 2 minutes on both sides.
• Place chops on a sheet pan and cook for about 10 minutes more in a 375 degree oven or until the internal temperature is 130 degrees.
• Remove chops from the oven to a plate and let them rest for 10 minutes.

Ragout

• Place the pan you seared the chops in back on medium high heat. Do not clean.
• Add the EVOO.
• Sauté shallots for about 1 minute
• Add the garlic and sauté for 1 minute more.
• Deglaze with the wine and reduce until almost dry.
• Add the orange juice and chicken stock, reduce by ½.
• Add Harissa, stir.
• Add roasted red pepper, orange segments, olives and herbs.
• Gently stir and heat through.
• Spoon the ragout over the veal chops, garnish with mint sprigs.
• Enjoy

From the kitchen of Jamie Samford
Corporate Chef of Winn Meat Company