Olive Magazine

Veal chop with peas, artichokes and bacon

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

Nutrition:
NutrientUnit
kcal493
fat34.9g
saturates7g
carbs5.5g
sugars0g
fibre3.1g
protein39.7g
salt1.31g
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Ingredients

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

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.

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