Pan Seared Veal Chops with Balsamic Sauce and Creamy White Corn Polenta

 

This is one of my husband's favorite recipes. The pan seared veal chop with the reduced balsamic sauce is the perfect complement to the creamy white corn polenta. The veal chops cook quite quickly, so the sauce and then the polenta should be made before the chops are seared.

 

I hope you enjoy this recipe as much as we do. Debbie

 

 

Ingredient List

 

Veal:
  • 4 veal bone in chops 1 1/2" thick or, (thick pork chops)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
Sauce:
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 cup sliced porcini mushrooms
  • 1/2 cup balsamic vinegar
  • 2 cups veal stock, or (beef stock)
  • 3 tablespoons unsalted butter
  • 1 tablespoon chopped fresh parsley

Polenta:

  • 2 cups chicken stock
  • 2 cups heavy cream
  • 1 cup fine white cornmeal
  • 1/2 cup unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 cup mascarpone cheese
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh tarragon
  • 1/2 cup parmagiano cheese
  • salt and freshly ground pepper

Sauce:

In a saucepan over medium heat, warm 3 tablespoons of olive oil.  Add the onion and mushrooms, and sauté for 5 minutes.  Add the balsamic vinegar, raise the heat to medium-high and cook until reduced by half, 4 – 5 minutes.  Watch carefully, so that it does not burn.  Add the veal stock and cook until the liquid has been reduced by half, about 25 – 30 minutes.  Whisk in the butter, 1 tablespoon at a time, and season to taste with salt and pepper.  Keep the sauce warm until the chops are done.

 

Polenta:

In a large saucepan over medium-high heat, bring 2 cups of stock to a boil.  Whisk the cornmeal and cream together to prevent lumps.  Next, slowly pour the cornmeal mixture into the stock.  Reduce the heat to medium-low, and continue to cook stirring constantly, until the polenta thickens and pulls away from the sides of the pan, about 10 – 15 minutes.  Once soft, add the remaining ingredients and stir until the polenta is smooth and creamy.  Season to taste with salt and pepper.  Cover and keep warm.

 

Veal chops:

Preheat the oven to 400 degrees

 

Place the chops on a cutting board, and pat them dry with paper towels.  Sprinkle the chops evenly with salt and pepper on both sides.  Allow chops to rest at room temperature for 15 minutes.

 

Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until the oil almost smokes.  Place the chops in the pan, and lower the heat to medium.  Sear without turning 4 minutes on each side, for medium-rare.  Place pan in oven to complete cooking to desired doneness.  Approximately 8 minutes for medium.  Do not overcook or the meat will dry out.

 

Divide the polenta between each individual plate.  Place one chop on the side of the polenta, spoon sauce over the chops, garnish with fresh parsley. 

 

Serve at once.