Veal chops with peas, artichokes and bacon

  • serves 4
  • Easy

If you don’t want to turn your oven on, you can cook these through all the way on a griddle pan (chargrill) but bear in mind they will take a little time depending on their thickness



  • extra virgin olive oil 100ml
  • shallot 1 large, diced
  • garlic 1 clove, finely chopped
  • streaky bacon  4 rashers, diced
  • frozen peas 200g
  • artichoke hearts in olive oil 4, sliced
  • thyme 2 sprigs, leaves picked
  • veal loin chops


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Heat the olive oil over a low heat, add the chopped shallot and garlic and simmer for 10 minutes, then add the diced rashers of streaky bacon and cook for 5 minutes. Drain off the oil and keep to use on the chops, add the frozen peas and cook for a few minutes then stir in the artichoke hearts and the thyme leaves and season. Keep warm.

  • Step 2

    Heat a griddle pan, rub the veal loin chops with the saved oil and season well. Griddle the chops for 2 or 3 minutes on each side, then transfer to the oven for the last 5 minutes to finish cooking. Rest under foil for 5 minutes before serving.

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Nutritional Information

  • Kcals 493
  • Fat 34.9g
  • Saturates 7g
  • Carbs 5.5g
  • Fibre 3.1g
  • Protein 39.7g
  • Salt 1.31g