Tuesday, July 17, 2012

Veal Chops & Spaghetti Squash


2- 8-oz veal loin or rib chops about 1-inch thick1 tablespoon of vegetable oil3 tablespoons vegetable oil3 cloves garlic, minced2 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme

  • Preheat the oven to 250°F.
  • Season the veal chops well with salt and pepper.
  • In a small bowl, mix 1 tablespoon of vegetable oil with the garlic, rosemary and thyme spread the mixture over both sides of the chops.
  • Heat an oven-proof skillets over medium high heat.
  • Heat oil over high heat and when hot, place the chops in each skillet and sear the meat for approximately 3 minutes per side.
  • Serve warm and with the spaghetti squash.
  • Preheat oven to 375 degrees F.
  • Slice spaghetti squash in half across the smaller width. Remove the seeds and "guts" using a big spoon.
  • Invert the squash sides on a cookie sheet and cook for 45 minutes.
  • Remove squash from oven and let cool for 15 minutes or until easy to handle.
  • Use a fork and scrape out the squash and place into a bowl. 
  • Sprinkle a couple tablespoons of brown sugar and a few tablespoons of butter and mix thoroughly until it is all melted.
  • Serve warm with veal chops.

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