Veal Chops With Lemon, Olives, Roasted Tomatoes, And Caper Berries – a delicious recipe with veal, tomatoes, chilled butter, garlic, white wine, caper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat broiler. Sprinkle veal chops and tomatoes with salt and pepper. Place chops on rimmed baking sheet. Scatter tomatoes around chops. Broil chops and tomatoes until chops are medium-rare and tomatoes are slightly charred, about 5 minutes per side. Let rest 10 minutes.
2
Meanwhile, melt 1 tablespoon butter in heavy small saucepan over medium heat. Add garlic and saute until soft but not brown, about 1 minute. Add wine and boil until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Stir in caper berries, lemon juice, olives, and oregano; stir to heat through. Season sauce to taste with salt and pepper.
3
Place 1 chop on each of 4 plates. Divide tomatoes among plates. Spoon sauce over and serve.
171
kcal
Calories
9
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 veal rib chops (each about 12 ounces), 3 plum tomatoes, quartered lengthwise, 3 tablespoons chilled butter, divided, 2 garlic cloves, minced, and more.
Yes, Veal Chops With Lemon, Olives, Roasted Tomatoes, And Caper Berries 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.
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