Recipe courtesy of Greenbrier Resort

Veal Chop with Cheddar Grits and Roasted Cauliflower

  • Level: Intermediate
  • Total: 2 hr 25 min
  • Active: 2 hr 20 min
  • Yield: 1 Serving
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Roasted Cauliflower:

1 head cauliflower

3 ounces olive oil 

1 thyme sprig 

Salt and freshly ground white pepper

Cheddar Grits:

1 ounce unsalted butter

2 cloves garlic, minced 

2 shallots, minced 

1 cup heavy cream 

2 cups chicken stock 

3 cups grits 

1 cup coarsely grated Cheddar

Salt and freshly ground white pepper

Veal Chop:

1 ounce cooking oil

1 veal chop, frenched 

Salt and freshly ground black pepper

1 shallot, quartered 

1 clove garlic, crushed and left in the skin

1 clove garlic, crushed and left in the skin 

1 sprig fresh thyme

1 ounce unsalted butter 

Veal Jus:

4 ounces oil

5 pounds veal trimmings 

8 ounces mushrooms, trimmed

1 clove garlic 

1 shallot, shaved thinly

30 black peppercorns 

20 sprigs fresh thyme

10 sprigs fresh parsley

16 ounces Cabernet Sauvignon 

6 ounces Madeira 

18 ounces veal stock, hot 

4 ounces unsalted butter 

1 ounce sherry vinegar 

1 sprig fresh thyme


  1. For the roasted cauliflower: Preheat the oven to 375 degrees F. Break up the head of cauliflower into small pieces. Toss with the olive oil, thyme and salt and pepper to taste. Spread out in a roasting pan and roast until tender, about 12 minutes.
  2. For the cheddar grits: Melt the butter in a medium size saucepan over medium-high heat. Add the garlic, shallots, cream and stock and bring to a boil. Whisk in the grits and lower the heat to a simmer. Cook until thickened, whisking constantly, 25 minutes. Stir in the cheese and season to taste with salt and pepper.
  3. For the veal chop: Heat the oil in a saute pan. Sprinkle both side of the veal chop with salt and pepper. Once the oil is hot, place the veal chop into the pan and cook, undisturbed, until it has a golden caramelized crust, about 4 minutes. Flip and cook the other side, undisturbed, 4 more minutes. Add the shallots, garlic, thyme and butter and cook, basting the chop by spooning the butter over the top, until golden brown, about 20 minutes. Allow to rest 15 minutes before serving.
  4. For the veal jus: In a large pot, heat the oil over high heat until smoking hot. Sear the veal trimmings in the oil until well-caramelized, turning occasionally.
  5. Spoon off about 3/4 of the fat and add the mushrooms, garlic, shallots, peppercorns, thyme and parsley and cook, covered, over medium-low heat, until the mushrooms are cooked through and begin to brown, about 6 minutes. Add the red wine and reduce almost completely over high heat. Add the Madeira and reduce almost completely. Add a third of the veal stock and reduce almost completely. Add another third of veal stock and reduce by half. Add the remaining veal stock and simmer, 10 minutes more.
  6. Strain the jus into a clean pot and return to high heat; reduce until tasty. Add the butter, whisking, then the vinegar. Season with salt and pepper, then strain. Add the thyme to steep until ready to serve.
  7. For plating: Spoon the grits onto a plate and place the veal chop on top. Add the cauliflower around the side of the dish and ladle the jus around its perimeter. Serve immediately.