Veal chop with peas, artichokes and bacon
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 100ml extra virgin olive oil
- 1 large shallotdiced
- 1 clove garlicfinely chopped
- 4 rashers streaky bacondiced
- 200g frozen peas
- 4 artichoke hearts in olive oilsliced
- 2 sprigs thymeleaves picked
- 4 veal loin chops
Nutrition: per serving
- kcal493
- fat34.9g
- saturates7g
- carbs5.5g
- sugars0g
- fibre3.1g
- protein39.7g
- salt1.31g
Method
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.
