Pan-Roasted Veal Chop with Corn Ragoût

By on · In Cheeses, Dinner, Herbs and Spices, Meals, Meats, Mops and Spice Blends, Regional and Ethnic, ROTD, Side Dishes, Spices and Extracts, Techniques, Vegetables

An astounding recipe with the most alluring combinations of flavors, Pan-Roasted Veal Chop with Corn Ragoût brings new experiences to your dining.
Pan-Roasted Veal Chop

Pan-Roasted Veal Chop with Corn Ragoût
 
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Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
For the Veal Chop:
  • 4 veal chops each 14 ounces
  • 4 cloves garlic, whole, peeled
  • 2 stems fresh thyme
  • 2 Tablespoons Steak Seasoning (recipe follows)
For the Steak Seasoning:
  • 1/4 Cup Kosher salt
  • 1 Tablespoon cracked black pepper
  • 1 Tablespoon garlic (minced)
  • 1 Tablespoon sage fresh (chopped)
For the Corn Ragoût:
  • 2 Cups yellow corn (fresh or frozen)
  • 1/2 Tablespoon garlic (minced)
  • 1 Cup heavy cream
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon black Pepper
  • 1 Tablespoon scallions (chopped)
  • 1/4 Cup Gorgonzola cheese (grated)

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