Veal chop with peas, artichokes and bacon

  • serves 4
  • Easy

Veal is a much underused meat. Look for rose veal in good butchers and supermarkets - that way you'll know it was responsibly and ethically farmed. This quick supper pairs it with artichoke, peas and bacon.



  • 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 4


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Heat the olive oil over a low heat, add the shallots and garlic and simmer very gently for 10 minutes, then add the bacon and cook for 5 minutes. Drain off the oil and keep to use on the chops, add the peas and cook for a few minutes then stir in the artichokes and thyme and season. Keep warm.

  • Step 2

    Heat a griddle pan (chargrill), rub the veal chops with the saved oil and season well.

  • Step 3

    Griddle the chops for 2 or 3 minutes on each side and give them plenty of colour – they work well when a little charred. Season, then either continue to griddle or transfer to the oven for the last 5 minutes to finish cooking. Rest under foil for 5 minutes before serving.

Nutritional Information

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