by thirschfeld
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by Sarah Shatz
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by thirschfeld
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by thirschfeld
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by Sarah Shatz
A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand4 veal chops, about an 1 1/2 inches thick Ask a question about this ingredient
1 bunch fresh thyme Ask a question about this ingredient
4-6 garlic cloves, minced Ask a question about this ingredient
zest of two lemons Ask a question about this ingredient
4 tablespoons extra virgin olive oil Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
1 teaspoon Banyuls vinegar or good balsamic vinegar Ask a question about this ingredient
2 teaspoons thyme, minced Ask a question about this ingredient
kosher salt and fresh ground white pepper Ask a question about this ingredient
4 heads of garlic Ask a question about this ingredient
2 tablespoons unsalted butter, softened Ask a question about this ingredient
Place a large piece of plastic wrap on a flat surface.
Ask a question about this stepSpread 4 to 5 sprigs of thyme out to match the size of the veal chop. Sprinkle on some chopped garlic and lemon zest.
Ask a question about this stepSeason each side of the 4 chops evenly with kosher salt. Place one chop on top of the herb mixture and top it with thyme, garlic and lemon on top . Place a chop on top. Repeat until the chops are stacked and you topped it with the thyme, garlic and lemon mixture. You want all sides covered.
Ask a question about this stepPull the plastic wrap up and over and wrap the chops tightly. Place them on a tray to catch any possible drips and put them in the fridge for no less than 6 and no longer than 12 hours.
Ask a question about this stepPreheat the oven to 325 degrees. Chop the top 1/4 off each head of garlic and smear with unsalted butter and season it with salt and pepper. Place the heads in a small casserole and cover with foil. Bake them for 1 3/4 hours for an 8 clove head maybe less for smaller heads. Remove from the oven and let them sit. Whisk together the olive oil, lemon juice, Banyuls and minced thyme in a small bowl. Season with salt and pepper and set the dressing aside.
Ask a question about this stepWhen you are ready heat your grill to the highest temperature you can. While it is heating remove the chops from the fridge, unwrap them and scrape off all the thyme, garlic and zest. Season the chops with pepper and leave them out to warm while the grill is heating.
Ask a question about this stepWhen the grill is hot cook the chops until medium rare or medium. Near the end of the grilling time place the garlic on a tray and place it on the grill to warm it up. Place the chops on a platter or plates and top them with the dressing and garnish with thyme. Place a head of roasted garlic next to each chop and serve.
Ask a question about this stepCongrats! Veal chops are a favorite and your recipe is great anytime!
CONGRATULATIONS!!! A great recipe and perfect for the first week of summer.
thanks dymnyno
Congrats! Great recipe and thank you for your kind comment!
Major congrats thirschfeld! It's a great recipe!
thanks ChezSuzanne
Thanks but how about I was feeling more like Susan Lucci than any sort of rock star. Hey I have a friend whose daughter loves to bake and sent her the spice cake recipe can't wait for her to make it. I will be making it soon, too.
Thanks you everyone and thanks for the votes. This really makes my day. Thanks again.
thanks mdm
Yaaaaay! Congrats, thirschfeld. I'm thrilled for you. What a great recipe. ;o)
Congratulations on yet another terrific recipe and well-deserved win!
Made these for dinner tonight. Fabulous!! And you've definitely got my vote.
I love the stacking technique...will have to try with my next meat dish.
I'm so happy this made it to the finals--it's such a great recipe I may have to end my moratorium on veal! Congratulations--I learn so much from you.
I can confirm that this is wonderful with pork chops as well. Subbed some sage for a couple of chops and that was very tasty too. Well done thirschfeld and congrats on another stunner!
Looks lovely, congrats!
Congrats, thirschfeld! I never got to make these for my visitors--rain, botched planning, etc. But I'm making them now. Love your work, dahling.
Love the simplicity of this recipe. What a great way to marinate the veal. Congratulations.
Yum! I've got the veal chops ready to go. Now all I need is the grill.
Not a veal eater, how about lamb chops? Fire up the grill!
Lamb chops would be great too.
What a great recipe. Love this! Really, really nice. Congrats, thirschfeld!!
Thank you AJ.
WooHoo thirschfeld! Congrats. Another great recipe. Always learning from you - thanks.
thanks mrslarkin. and back at you on the learning.
I have the chops marinating in the fridge now. Can't wait for dnner!
I so hope you like them and let me know what you think
I just knew this would make it into the finals! What a great recipe - many congrats thirshfield!
Thanks so much ChezSuzanne
I love veal. What better vehicle for this cut of meat then your recipe. Bravo!
Thak you MCT,
Thanks MrsL
What a beautiful and tasty looking dish....love the flowering thyme.
Thanks Oui, Chef
This looks amazing - it's at the top of my recipe box now! I love the photo, too
Thanks and I want to hear about it.
thanks drbabs
sounds delicious!
thanks clintonhillbilly
Oh my, that looks like something out of Northern Italy.
Thank you cheese1227 but how about we just go to Northern Italy
This sounds fantastic. Beautiful photos too - those might just be my favorites of yours so far.
You hero! I'm going to make these on Friday night, for some old friends in from the South. Pray tell, what should I serve on the side? Looks so good.
Oh I think I would go with glazed baby carrots.
What time is dinner, it looks fabulous. Can I use a pork chop instead...what do ya think?
I don't know why you couldn't use pork chops.
thanks aargersi
This looks wonderful! My mouth is watering. Perfect summer recipe!
thanks ChezSusanne
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Just a few robust ingredients, smartly applied: lemon (zest in the marinade, juice in the dressing); thyme (sprigs in the marinade, minced in the dressing); garlic (chopped fine for the marinade, roasted whole for the garnish), plus butter, balsamic and some handsome veal chops.
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Check out thirschfeld's cool marinating technique: You start by laying down a sheet of plastic wrap, and placing a few thyme sprigs on top (bonus: whole sprigs means no leaf-stripping!)
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Then sprinkle on some lemon zest and minced garlic
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And plunk a well-seasoned veal chop on top (we tested this recipe with both loin and rib chops -- both were excellent)
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Repeat.
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Double-decker chops (we halved the recipe)
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Then wrap it all up like a present. A weird present (with lots of promise).
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And cart it off to the fridge to marinate, on a plate to catch any wayward drippings.
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Now turn to your roasted garlic -- a best supporting garnish if there ever was one.
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Oh, the humanity.
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Merrill jumps at the opportunity to smear on butter with her fingertips.
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Amazingly, none of this butter puddles in the dish as the heads roast -- it all melts deep into the cloves, gently confiting them.
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Don't save this step till the last minute: at 325 degrees, it took our garlic an hour and a half to become soft and caramelized.
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On the other hand, whisking together the vinaigrette takes mere moments (especially for us, since we forgot the minced thyme -- oops!)
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Ready to grill!
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Scrape off the bulk of the marinade and throw the chops on the hottest grill you can muster.
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Before and after (only a few minutes after they hit the grill, they're ready to flip).
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In the final moments, thirschfeld instructs us to warm up the roasted garlic on the grill -- a thoughtful step.
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A perfectly medium-rare chop, as you can see from the faint pink stripe through the center.
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Way to go, T! I'm making this one as soon as I get back from my travels. Congrats on a well deserved win! - S