Veal Chops with Balsamic Pan Sauce and Spinach Sala

Name: Veal Chops with Balsamic Pan Sauce and Spinach Salad with Pecans, Pears, and Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pecan halves; 5 tablespoons extra-virgin olive oil (EVOO); 4 bone-in rib veal chops, 1 1/2 inches thick; Salt and freshly ground black pepper; 7 to 8 fresh sage leaves, chopped; 1/2 small yellow onion, chopped; 2 garlic cloves, chopped; 3 tablespoons balsamic vinegar (eyeball it); 1/2 cup chicken stock or broth; 1 lemon; 1 pear, your favorite variety, quartered, cored, and thinly sliced; 1 sack of baby spinach (about 6 cups); 1/4 pound crumbled Gorgonzola cheese, or Maytag Blue; 2 tablespoons cold butter

Servings: persons

1/2 cup pecan halves
5 tablespoons extra-virgin olive oil (EVOO)
4 bone-in rib veal chops, 1 1/2 inches thick
Salt and freshly ground black pepper
7 to 8 fresh sage leaves, chopped
1/2 small yellow onion, chopped
2 garlic cloves, chopped
3 tablespoons balsamic vinegar (eyeball it)
1/2 cup chicken stock or broth
1 lemon
1 pear, your favorite variety, quartered, cored, and thinly sliced
1 sack of baby spinach (about 6 cups)
1/4 pound crumbled Gorgonzola cheese, or Maytag Blue
2 tablespoons cold butter

1
Preheat the oven to 350F.
2
Place the pecans on a baking sheet and toast in the oven for 8 to 10 minutes, or until they smell toasty and they are golden brown.
3
Remove the nuts from the oven and cool them completely.
4
Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
5
Liberally season the veal chops with salt, pepper, and sage.
6
Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops and cook on the first side for 5 minutes.
7
Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them wont help you get there.
8
Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness.
9
Remove the chops from the pan and let them rest under a foil tent for about 5 minutes.
10
While the chops are resting, make the sauce.
11
To the same skillet, add a drizzle more EVOO, the onion, and garlic and cook for 1 minute.
12
Add the balsamic vinegar and chicken stock and simmer for 2 to 3 minutes.
13
While the sauce is simmering, prepare the salad.
14
In a salad bowl, combine the juice of 1 lemon with about 3 tablespoons of EVOO and a little salt and pepper.
15
Add the sliced pear and toss to coat.
16
Add the spinach, reserved toasted pecans, and crumbled Gorgonzola or Maytag Blue cheese.
17
Toss to combine and coat.
18
Turn the heat off the balsamic pan sauce, add the cold butter, and swirl until completely melted.
19
Serve each chop with a little balsamic pan sauce and a serving of the spinach salad.

679

kcal

Calories

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 1/2 cup pecan halves, 5 tablespoons extra-virgin olive oil (EVOO), 4 bone-in rib veal chops, 1 1/2 inches thick, Salt and freshly ground black pepper, and more.

Yes, Veal Chops with Balsamic Pan Sauce and Spinach Salad with Pecans, Pears, and Gorgonzola falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Veal Chops with Balsamic Pan Sauce and Spinach Salad with Pecans, Pears, and Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions