Veal Chops with Roasted Shallots, Arugula, and Soft Polenta Recipe

Name: Veal Chops with Roasted Shallots, Arugula, and Soft Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil, divided; 1/2 cup fresh lemon juice; 1/4 cup fresh thyme leaves; 1 tablespoon coarse kosher salt; 1 tablespoon ground black pepper; 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched; 18 small shallots, peeled, halved; 1/4 cup balsamic vinegar; 1 12-ounce package grape tomatoes; 1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar; Soft Polenta; 4 cups arugula

Servings: persons

1 cup olive oil, divided
1/2 cup fresh lemon juice
1/4 cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
1/4 cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar
Soft Polenta
4 cups arugula

1
Whisk 3/4 cup oil and lemon juice in small bowl to blend.
2
Mix thyme, salt, and pepper in another small bowl.
3
Rub thyme mixture all over veal chops; place in glass baking dish.
4
Pour oil-lemon marinade over; let stand 15 minutes.
5
Preheat oven to 450F.
6
Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat.
7
Sprinkle with salt and pepper.
8
Roast until shallots are browned and tender, about 15 minutes.
9
Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer.
10
Remove pan from oven.
11
Add capers and 1 tablespoon reserved brine and stir to blend.
12
Meanwhile, heat large ovenproof skillet over high heat.
13
Drain veal chops and transfer marinade to heavy small saucepan.
14
Add veal to skillet and cook until browned, about 3 minutes per side.
15
Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.
16
Bring reserved oil-lemon marinade to boil; boil 2 minutes.
17
Place 1 veal chop on each of 4 plates.
18
Divide shallot-tomato mixture among plates.
19
Spoon Soft Polenta alongside.
20
Drizzle with oil-lemon marinade.
21
Garnish with arugula and serve.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 1 cup olive oil, divided, 1/2 cup fresh lemon juice, 1/4 cup fresh thyme leaves, 1 tablespoon coarse kosher salt, and more.

Yes, Veal Chops with Roasted Shallots, Arugula, and Soft Polenta 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.

Veal Chops with Roasted Shallots, Arugula, and Soft Polenta

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