How to Make Blackened Veal Chops
Fans of blackened meat usually don't limit themselves to redfish, the dish that started it all. Blackening, or creating a thick crust of dried spices and butter solids on food with high heat and a cast-iron skillet, breaks convention in both taste and appearance. Blackening is more about technique than a recipe, so you can blacken just about anything, from veggies to veal. Although it's sometimes hard to tell by looking, blackened doesn't mean burnt. You need about three minutes of high-temperature cooking, though, so thick-cut veal chops work best if you want anything less than well done.
Things You'll Need
- Cast-iron skillet
- Plates
- Butter
- Saucepan
- Blackening spice
- Shallow dishes
- Paper towels
- Tongs
- Spoon
Instructions
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Heat the oven to 500 degrees Fahrenheit with a cast-iron skillet on the middle rack. It takes about 30 minutes for the oven to reach 500 degrees Fahrenheit, and about 15 more for the skillet to turn white-hot. Remove the veal chops from the refrigerator and let them reach room temperature on a plate.
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Melt 2 or 3 tablespoons of butter for each veal chop in a saucepan over low heat. Pour the butter in a shallow dish as soon as it melts and place it close to the oven. If the butter separates, stir it together.
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Mix the blackening spice. Salt, paprika, red chili flakes, black and white pepper, dried thyme, dried oregano, garlic powder and dried basil comprise traditional blackening seasoning. You can use any mix of dried spices you like, though, and still get a blackened crust on the veal chops. Taste the blackening spice and adjust the ingredients as needed. Pour it in a shallow dish or on a plate.
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Pat the veal chops dry with paper towels and dip them in melted butter on both sides, allowing the excess to drip back in the dish.
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Lay the chops in the blackening spice and press them with into it your finger to build a dense coating. Turn the chops over and repeat. Transfer the chops to a plate.
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Open the oven with your face pointing away from it and pull out the rack with the cast-iron skillet on it. Place the veal chops in the skillet using tongs and close the oven.
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Cook the veal chops for about a minute and a half and pull the oven rack out again. Ladle a tablespoon or two of melted butter on top of each chop and turn the chops over with tongs. Slide the rack back in and close the oven.
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Cook the veal for another one and a half minutes and turn the heat down to 325 degrees Fahrenheit. The veal should be almost rare, with an internal temperature of 125 degrees Fahrenheit, after about three minutes.
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Roast the veal chops for five more minutes for medium-rare, or an internal temperature of 135 degrees Fahrenheit, for medium-rare. Roast for seven minutes for medium, or 145 degrees Fahrenheit, and 10 minutes for medium-well, or 155 degrees Fahrenheit. If you need to check the internal temperature, remove a chop from the skillet first, then insert a meat thermometer through the side of it.
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Remove the veal chops from the skillet with tongs and place them on a plate. Rest the veal for about 15 minutes before serving. Turn the heat off and let the skillet cool down inside the oven at the same time.
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