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Pan Seared Provimi Veal Chops

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.

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

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

Jamie Samford
Corporate Chef
Winn Meat Company