Grilled Veal Chops

  • Servings: ”2″
  • Difficulty: ”easy”
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Grilled Veal chops


There are some things that my wife and I love to eat but rarely get to enjoy( unless we dine out and that’s not often) because my daughter does not like them and I’m not certain about my grandson. Things like Veal, Lamb, Chili and Sausage—- so when we recently found ourselves in the house alone for the weekend it was time for date night and that meant cooking something we have not had in quite some time…… in this case it was Veal.

Now part of the problem with cooking something like Veal is finding the right side dish to go with it. I mean it’s not like you can cook a perfect piece of veal and then slap a bunch of boxed macaroni and cheese down beside it and call it complete….. well I guess you could but I don’t see that as being very appetizing. What I decided to to do as my sides was steamed Asparagus on top of combined mashed potato celery root puree and frankly it worked quite well.

Here’s how we do this one.

Shopping List:

  • Two Veal shoulder chops
  • One medium Celery Root– peeled and rough chopped
  • Three Cipollini onions or one small yellow onion– peeled and rough chopped
  • Four to five large yellow flesh potatoes
  • One bunch Asparagus– trimmed of woody end
  • Two garlic cloves – peeled and smashed
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Canola oil
  • Salt and pepper

Putting it all together:

  1. Preheat the oven to 375 degrees
  2. Put approximately two inches of water in a large pot
  3. Place the celery root,garlic and onions in a steamer basket and place over the pot of water and steam for 10 minutes
  4. In a separate pot cook the potatoes until just fork tender
  5. While the potatoes and celery mix are cooking grease your grill pan (see Kitchen gadgets) or add Canola oil to a large fry pan
  6. Season the Veal chops with salt and pepper and sear on both sides– about 4 minutes
  7. Pop the chops in the oven for approximately 15-20 minutes or until the internal temperature reaches 164 degrees
  8. Put the Celery root mix in the bowl of a food processor along with 1 ladle of the steamer water and the butter
  9. Puree the mix for about three minutes
  10. While the food processor is running pour in the heavy cream and puree until blended
  11. Mash the potatoes and add enough of the puree to get the consistency you would like- the puree acts like the butter and milk you would normally use
  12. In another pot with a steamer insert steam the Asparagus for about 7 minutes or until tender
  13. Plate the Veal and potatoes and top the potatoes with the asparagus.
  14. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                 Bon Appetit


Lancashire hot pot


Sundays, before life got even more hectic than usual, used to be a day of fix breakfast for my wife and let her spend a few hours in front of the “tely”, that’s U.K. English for television, watching Coronation Street which for those not in the know is an English television series that has been on the air forever and appears to be not going anywhere soon. It was on this show that I first came across this recipe and I was thoroughly enthralled so much so that I went in search of the ultimate version. 

After searching the Internet and various cook books and talking to relatives in the U.K. I was soon to discover that in fact there IS NO definitive recipe. In fact the only thing the various and sundry recipes had in common was Lamb and Potatoes and even then the debate raged on about “which cut of lamb to use”, neck-leg-kidney,  or “what potatoes were the best”, white or Yukon gold, or even whether or not to use Lamb stock or Chicken stock.

Now I rarely make this recipe because I am supposed to avoid red meat (I have Hemochromatosis which is a fancy Doctor term for excess Iron stored in my liver)  so to me it does not make much difference which part of the Lamb to use  with the exception of the Kidney—- I’m not a big fan of Kidney— nor does it matter which potato although I am partial to Yukon Gold . All that matters to me is that the dish comes out flavorful and satisfying.

So I now present to you my take on Lancashire Hot Pot which by the way is the one my late Father-In-Law just loved and being that he was from Manchester England I take it as a very big compliment.


Approximately two pounds of lamb- cubed

Two and a half pounds of potatoes sliced like you were making Scalloped Potatoes

One large white onion- diced

1/4 cup all purpose flour— more or less ( I like a nice thick sauce )

2 Carrots- thinly sliced

Healthy dash of Worcestershire sauce

Salt and pepper to taste

Three finely chopped garlic cloves

Two cups chicken stock

Three tablespoons butter

Two tablespoons Canola Oil

Tin foil (or for you Brits—- Aluminum foil lol)

Putting it all together:

Heat the Canola oil in a large skillet and saute the onions until translucent – about two minutes

Remove the onions from the heat and set aside

Add the Lamb, butter, Worcestershire and garlic to the skillet and fry, in batches if necessary, until it is medium rare (Lamb is the best when served Medium)

Remove the Lamb from the heat and set aside

To the liquid in the skillet add the flour and make a Roux

Add enough Chicken stock to get the Roux to the consistency you want

Pre-heat the oven to 375 degrees

In a large greased casserole dish spread a layer of potatoes followed by carrots and the Lamb mixture

Repeat until all the ingredients are finished

Pour the Roux over the contents of the casserole and give it a bit of a shake to distribute the Roux throughout the casserole

“Bung” (another Brit term—- thanks Jamie Oliver) it in the oven for approximately an hour and a half

Dish it out, tuck in, and be in heaven………….

So there you have it……. another “simple but tasty recipe for the grilling season and beyond”

Until next time…………..

                                                           Bon Appetit