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Veal chops with peas, artichokes and bacon

Veal chops with peas, artichokes and bacon

Name: Veal chops with peas, artichokes and bacon
Total time: 30 min
Yield: Serves 4
Cuisine: British
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

Published: March 25, 2015 at 3:05 PM

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Serves 4

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Make these veal chops for a special dinner. They can be cooked on the oven or using a griddle pan (chargrill) but bear in mind for the latter, they will take a little time depending on their thickness

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Alternatives

Complete the dish

Make these veal chops for a special dinner. Also try more veal recipes such as our ossobuco, saltimbocca, veal meatballs and veal Marengo.

Ingredients

Nutrition

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

Nutrition: per serving

kcal493
fat34.9g
saturates7g
carbs5.5g
fibre3.1g
protein39.7g
salt1.31g

Method

step 1

Heat the oven to 200c/fan 180c/gas 6. Heat the olive oil over a low heat, add the chopped shallot and garlic and simmer for 10 minutes, then add the diced rashers of streaky bacon and cook for 5 minutes. Drain off the oil and keep to use on the chops, add the frozen peas and cook for a few minutes then stir in the artichoke hearts and the thyme leaves and season. Keep warm.
step 2

Heat a griddle pan, rub the veal loin chops with the saved oil and season well. Griddle the chops for 2 or 3 minutes on each side, then transfer to the oven for the last 5 minutes to finish cooking. Rest under foil for 5 minutes before serving.

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