Braised veal chops with caramelized onion

My favorite braised dish!
I make it with veal chops but it works with veal t-bones & beef sirloin steaks too.

If you don’t “french” them, the extra veal layer that covers the “eye” & rib bones cooks down to something so tender, soft and delicious…I really can’t describe it, but its yummy! I frenched 6 ribs (they make for nicer photos 😉 ) and left the other 2 whole for the “carnivores” in our house :-).
The onion “sauce” cooks with the veal till its almost caramelized and sticky. The meat is cooked till its literally “fall-off-the-bone”…you can cut it with a spoon! The seasonings are very simple; salt, pepper and lemon juice. That’s it. It’s a 5 ingredient recipe plus the water!
It takes 1 hour cooking during which you are free to do whatever you like!

I figure 2 chops per person but you can make that 1 if they’re large or you want to cut down some or 3 if you just really like a lot of meat 🙂

Enjoy!

Braised veal chops with caramelized onion

Servings: 4
Time: 15 min prep plus 1 hour cooking
Difficulty: Easy
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Ingredients :
8 veal chops, trimmed of excess fat
4 medium onions finely chopped
4 tbsps lemon juice
Salt and pepper
Some butter mixed with oil or ghee
500 ml water (2 cups)

Method :

Mix the chopped onions with a little salt and plenty of pepper and the lemon juice. Set aside.
Add some butter mixed with a little oil or some ghee to a large pan on a medium high heat.
Season the chops with a little salt and pepper.
These are the chops I was referring to above – not frenched…the meat surrounding the “eye” & rib bones is melt-in-the-mouth soft & tender!
When it’s hot, start browning the chops on both sides. Do it in batches or in 2 large pans. Just keep them to 1 layer.

I cook the chops in 2 large 28cm pans so they are cooked in 1 layer. If you have a pan that can accommodate them all at once, use it. If not, just use 2 pans.

Split the seasoned onion between the 2 pans, spreading them over the hot chops. Dot with a little butter or ghee.
Add 1 cup water per pan (add the 2 cups in one pan if it’s a really big one with all the chops in it).
Bring to a simmer and cover. Set a timer for 30min.
When it’s time, lift the cover and turn the chops over. Now all the onions will be at the bottom of the pan.

Taste the sauce , it should taste seasoned but shouldn’t be too salty or lemony. It’s still going to cook down further.
Cover the pans and give it a further 30min.
When time is up, uncover and check the sauce.
Most of the water should have evaporated and the onions cooked down and golden.
Turn up the heat to brown the onions & evaporate the water. If its getting too dry before the onions have caramelized, add a quarter cup of water. Swirl the water in the pan, still on a high or medium high heat till cooked down and the onions are caramelized & shiny in a thick sauce with little liquid. Taste and adjust final seasoning, add a little squeeze of lemon juice if you want a sharper taste.

Alternatively, take out the chops (carefully as they are almost “fall-off-the-bone at this stage) and place on a warm plate. Turn up the heat and stir the onions till caramelized but not too dry. As above, you can add a little water if it’s getting too dry before the onions have caramelized and stir again till you get a thick consistency. Taste and adjust final seasoning, add a little squeeze of lemon juice if you want a sharper taste. Add the chops back in and reheat quickly.