Veal Chops with Stewed Tomatoes and White Beans
Veal Chops with Stewed Tomatoes and White Beans
Get this quick and easy veal chop recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 20 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
  • For The Veal Chops:
  • 4 veal chops
  • Salt and pepper
  • 1 tablespoon (15 ml) of olive oil
  • For The Beans:
  • 2 cups dry white beans (500 ml) or rinsed canned white beans
  • 1 tablespoon (15 ml) of olive oil
  • 1 shallot, minced
  • 2 cloves garlic, sliced
  • 2 cups (500 ml) cherry tomatoes
  • 3 cups (750 ml) veal stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and pepper
  • For The Garnish:
  • Zests of 1 lemon

Preheat oven to 350 °F (180 °C).

  1. For The Beans:
  2. Soak the dry beans overnight in water. Rinse and drain the beans. In an oven-safe sauté pan, heat the oil and add the shallots, sautéing until translucent.
  3. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme.
  4. Season with salt and pepper. Place in oven and bake for 30 minutes. Remove and keep warm.
  1. For The Veal Chops:
  2. Season veal chops with salt and pepper, drizzle with olive oil and set aside.
  3. In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each.
  4. Remove from skillet and put the veal chops in the oven for about 12 minutes.
  1. For Serving:
  2. When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zests and a drizzle of olive oil.
  3. Serve with thick slices of grilled country bread,some olive oil and grated garlic.

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