VEAL CHOPS WITH LEMON, OLIVES, ROASTED TOMATOES, AND CAPER BERRIES
Categories Citrus Garlic Herb Olive Tomato Broil Sauté Dinner White Wine Capers Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Sprinkle veal chops and tomatoes with salt and pepper. Place chops on rimmed baking sheet. Scatter tomatoes around chops. Broil chops and tomatoes until chops are medium-rare and tomatoes are slightly charred, about 5 minutes per side. Let rest 10 minutes.
- Meanwhile, melt 1 tablespoon butter in heavy small saucepan over medium heat. Add garlic and sauté until soft but not brown, about 1 minute. Add wine and boil until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Stir in caper berries, lemon juice, olives, and oregano; stir to heat through. Season sauce to taste with salt and pepper.
- Place 1 chop on each of 4 plates. Divide tomatoes among plates. Spoon sauce over and serve.
VEAL WITH TOMATOES, OLIVES AND LEMON
This Roman dish is simple to prepare and takes little time, perfect for a spring dinner party or a weeknight dinner for a family. Make sure the veal is pounded thin, and cook each side until just brown. Serve it warm, with a salad and a good crusty baguette. (The New York Times)
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 370 milligrams, Sugar 2 grams
VEAL CHOPS WITH POMEGRANATE JUS
Categories Garlic Bake Marinate Valentine's Day Veal Red Wine Fall Pomegranate Gourmet
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Finely chop thyme and garlic and coarsely crush peppercorns. In a small bowl stir together thyme, garlic, peppercorns, and oil and rub over chops. Chill chops, covered, at least 3 hours and up to 1 day.
- Preheat oven to 350°F.
- Separately chop bacon and shallot. In a heavy saucepan cook bacon over moderate heat, stirring, until browned. Add shallot and cook, stirring, 1 minute. Add wine and boil until reduced to about 2 tablespoons. Add tomato paste and pomegranate juice and boil, stirring occasionally, until thickened and reduced to about 2/3 cup. Add stock and boil until thickened and reduced to about 1 cup.
- Heat a lightly oiled ridged grill pan over moderate heat until hot. Season chops with salt and grill 3 minutes on each side, or until browned. Transfer chops to a baking pan and bake in middle of oven until an instant-read thermometer inserted horizontally into chops registers 155°F, 15 to 20 minutes for medium.
- Reheat sauce and serve with chops.
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