Double Veal Chops With Braised Spring Vegetables

Name: Double Veal Chops With Braised Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 tablespoons butter; 1/2 pound lean veal trimmings for stew, cubed; 2 thick loin veal chops, 1 1/2 pounds each; 10 garlic cloves, unpeeled; Sea salt and freshly ground pepper to taste; 1 1/2 cups homemade chicken broth, or canned; 4 ounces pancetta, cut into 4 pieces; 1 pound small new potatoes, halved; 4 large carrots, 1/2 pound, peeled and trimmed, halved on a bias; 20 pearl onions, peeled; 4 stalks salsify, peeled and cut into the same length as carrots; 4 scallions, cleaned and trimmed; 8 asparagus spears, peeled and trimmed; 2 cups sugar snap peas, trimmed; 1 bunch broccoli rabe, hard stems removed

Servings: persons

4 tablespoons olive oil
2 tablespoons butter
1/2 pound lean veal trimmings for stew, cubed
2 thick loin veal chops, 1 1/2 pounds each
10 garlic cloves, unpeeled
Sea salt and freshly ground pepper to taste
1 1/2 cups homemade chicken broth, or canned
4 ounces pancetta, cut into 4 pieces
1 pound small new potatoes, halved
4 large carrots, 1/2 pound, peeled and trimmed, halved on a bias
20 pearl onions, peeled
4 stalks salsify, peeled and cut into the same length as carrots
4 scallions, cleaned and trimmed
8 asparagus spears, peeled and trimmed
2 cups sugar snap peas, trimmed
1 bunch broccoli rabe, hard stems removed

1
In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter.
2
Add the veal trimmings.
3
Over medium-high heat, brown for 5 minutes, stirring.
4
Add the veal chops and garlic.
5
Season well with sea salt and pepper.
6
Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically.
7
Remove the veal chops, leaving the garlic and the veal trimming in the pan.
8
Drain all fat from the skillet.
9
Add the chicken broth to the pan.
10
Deglaze over high heat, reducing by half.
11
Check seasonings.
12
Return the veal chops to the pan with any of their accumulated juices.
13
Remove from the heat, and keep warm.
14
Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil.
15
Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions.
16
Reduce heat to medium-low.
17
Cook, stirring, for 30 minutes.
18
Bring 4 cups of salted water to a boil.
19
Add the asparagus, sugar snap peas and broccoli rabe.
20
Return to a boil, and cook for 1 minute.
21
Drain well.
22
Add remaining butter to the vegetable skillet.
23
Add the drained vegetables.
24
Check for seasonings.
25
Slice the veal thinly and serve with vegetables and reduced pan juices.
26
Include garlic cloves if desired.

1509

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 tablespoons butter, 1/2 pound lean veal trimmings for stew, cubed, 2 thick loin veal chops, 1 1/2 pounds each, and more.

Yes, Double Veal Chops With Braised Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!