Veal Chops Italiano

Veal Chops Italiano

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 2

    • About This Recipe

    “I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I’d hoped and I’ll definitely try it again.”

    Ingredients

  • 2veal chops( Loin or Rib)
  • 1largeshallot
  • 2clovesgarlic
  • 1/2 teaspooncrushed red pepper flakes
  • 2teaspoonschopped fresh parsley
  • 4teaspoonsextra virgin olive oil
  • 2teaspoonsbutter
  • 1/4 cupdry white wine
  • 1 (14ounce) cans diced tomatoes( preferably with garlic and basil)
  • 2teaspoons dried thyme or 1teaspoonfresh thyme
  • salt and pepper

    • Directions

  • If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
  • Sprinkle the chops with the thyme, salt and pepper to taste.
  • In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
  • Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
  • When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
  • As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
  • Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
  • Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.

    • Reviews

  • “So good for being so easy!Complimented the veal perfectly.Since we only have veal once in a blue moon, I will give this a try with some pork chops also.Might be good with awhite fish like snapper, too.”

  • “This recipe was so simple but yielded such a surprisingly flavorful meal followed to the letter. Be careful not to overcook the veal.Thanks Tom and to another reviewer who said it worked well with pork too.”

  • “A bit of work, but well worth it.”

  • “Nice recipe – it worked out well with some shoulder chops – though I took them out of thebase before 10 minutes were up so they wouldn’t overcook and get tough.Also, I added the shallots a minute or two before the garlic and pepper flakes – garlic can get bitter if sauteed too aggressively, so I only cooked it for 30 seconds or so before adding the wine.I served the chops with egg noodles and roasted carrot and asparagus spears. A hit – Thanks Tom!”

  • “This is the secound time I did this recipe, this time I used pork chops, and it was great.”

  • “This was really good and easy.I followed the recipe exactly, except that I used 4 veal chops and I skipped the final teaspoon of oil.I served it over broad egg noodles.I would make it again.”

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