Porcini-Rubbed Double-Bone Veal Chops and Spinach Gratin

We made Porcini-Rubbed Double-Bone Veal Chops and they were delicious. We usually don't make Veal Chops. The meat is always tender but Veal doesn't have much flavor. The trick is to season it well with interesting spices. Porcini Rub is perfect with the Veal.

We also made a Spinach Gratin which went well with it. Plus believing More is More, we made Nancy Silverton's Potatoes that we like so much! You can find the recipe for Potatoes on our blog of Feb 8, 2022. Click the date to get the recipe

An exceptionally good dinner! We saved the Bones from the Chops and made a Veal Stock which we froze for future use.

Porcini-Rubbed Double-Bone Veal Chops with Roasted Onions and Brown Butter Jus

Chi Spacca Cookbook

Serves 4

 

A double-bone veal chop is a tender, juicy, luxurious cut of meat. In this preparation, we coat the meat in porcini rub, which gives it an umami flavor, and then cook it in brown butter on a bed of sweet onions. It’s such a simple dish, and so good.

 

Ask your butcher for four double-bone, Frenched veal loin chops. A “Frenched” bone refers to a bone with the meat cut off of it, leaving you with a thick loin with two long, dramatic, rib bones attached.

 

You will need an extra-large platter to serve the chops.

 

4       (1-inch-thick) bone-in double-bone veal loin chops (about 1 pound each)

1       recipe Porcini Rub (this page)

2       large red onions, peeled and sliced into ¼-inch-thick rings

16     large garlic cloves, peeled

8       tablespoons (1 stick) unsalted butter, cut into 4 equal pieces

Flaky sea salt

 

To prepare the veal chops, adjust the oven rack to the center position and preheat the oven to 300°F.

 

Place the chops on a baking sheet or cutting board and sprinkle 1 tablespoon of the porcini rub over each chop. Use the meat to mop up the fallen rub and massage with your hands to thoroughly coat the chops with the rub. Set aside for 30 minutes to 1 hour to let the seasonings penetrate the veal and for the veal to come to room temperature.

 

Keeping the rings of onion intact as much as possible, lay them and the garlic cloves in the bottom of a large roasting pan. Sprinkle with the remaining porcini rub and lay the veal chops on top, leaving space between each chop so they cook evenly. Place a piece of butter on each chop.

 

Roast the veal in the oven for 15 minutes. Remove the pan from the oven, flip the chops, and return them to the oven to roast for 15 minutes. Remove the veal chops from the oven. Use a large spoon to spoon the melted butter and juices out of the roasting pan into a small saucepan. Return the chops to the oven to cook for about 10 minutes, until an instant-read thermometer inserted deep into the chop registers 115°F. Remove the veal from the oven.

 

Meanwhile, heat the juices and butter from the pan over medium heat to brown the butter, swirling the pan occasionally so the butter cooks evenly. Cook until the foam that develops has subsided and the butter is coffee colored and has a toasted aroma, about 10 minutes. Turn off the heat and scrape the bottom to release the solids.

 

To serve, remove the veal chops from the pan. Arrange the onions and garlic on a large platter and nestle the veal chops on top. Spoon the brown butter jus over the chops and crush about 1 teaspoon flaky sea salt between your fingertips over them.

Spinach Gratin

Vegetable Simple

 

4     tablespoons (½ stick) unsalted butter

½    medium onion, finely chopped

Fine sea salt

3     pounds baby spinach, chopped

1     cup heavy cream

1     cup panko bread crumbs

Freshly ground white pepper

 

SPECIAL EQUIPMENT

6 x 6-inch ceramic or glass baking dish

 

The breadcrumbs bring a nice, crunchy contrast to the soft spinach and cream mix. This requires a good amount of spin-ach, as the spinach gives up a lot of water while cooking and shrinks substantially. Regular spinach can be substituted for baby spinach, but make sure to remove the large stems. I don't recommend frozen spinach, as I find it a little too leafy.

 

Regular breadcrumbs can be substituted for panko if you prefer.

 

PREHEAT THE OVEN TO 400°F.

 

In a large sauté pan, melt the butter over medium-low heat. Add the onion, season with salt, and sweat until translucent, about 5 minutes.

 

Adding the spinach in batches, cook over medium heat until it is wilted and the liquid has evaporated, about 5 minutes. Add the cream and cook until it is reduced by half, about 4 minutes. Remove from the heat and transfer the spinach mixture to a 6 x 6-inch baking dish.

 

Cover the spinach mixture with panko, season with white pepper, and bake until golden brown and bubbling, 30 to 35 minutes. Let rest for 10 minutes, then serve hot.