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Dry Rubbed Double Cut Veal Chop for Two


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Dry Rubbed Double Cut Veal Chop for Two


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Dry Rubbed Double Cut Veal Chop for Two


  • Ready Time : 0 min



    Dry Rub:

    • 1/2 tablespoon black pepper
    • 2 tablespoons sugar
    • 2 tablespoons salt
    • 5 tablespoons porcini pepper (dried porcini mushrooms ground in spice/ coffee grinder)

    Veal Chop:

    • 1 double cut veal chop
    • 1 tablespoon canola oil

    Red Pepper Jam

    • 2 red bell peppers, seeded, ribs out, julienned
    • 1/4 cup sugar
    • 1/3 cup white vinegar


    Preheat oven to 350⁰F.

    In a small bowl, combine the black pepper, sugar, salt, and porcini pepper. Generously sprinkle the dry rub generously on the veal chop before searing.

    Heat oil in a sauté pan over medium heat. Sear the veal chop on all sides. Remove veal chop from pan and transfer to a baking sheet.

    Roast for 10-15 minutes, until medium.

    To prepare red pepper jam, in a small pot, combine the peppers, sugar, and vinegar over medium heat. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

    About Chef David Kolotkin


    Chef David Kolotkin, executive chef of The Prime Grill in New York City. His love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career.

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