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Veal chop with peas, artichokes and bacon

Veal chop with peas, artichokes and bacon

Name: Veal chop with peas, artichokes and bacon
Total time: 30 min
Yield: serves 4
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: December 19, 2014 at 2:30 PM

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serves 4

Easy

Total time: 30 mins

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Veal is a much underused meat. Look for rose veal in good butchers and supermarkets - that way you'll know it was responsibly and ethically farmed. This quick supper pairs it with artichoke, peas and bacon.

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Alternatives

Complete the dish

Try this recipe for veal chops, then check out 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
sugars0g
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 shallots and garlic and simmer very gently for 10 minutes, then add the bacon and cook for 5 minutes. Drain off the oil and keep to use on the chops, add the peas and cook for a few minutes then stir in the artichokes and thyme and season. Keep warm.
step 2

Heat a griddle pan (chargrill), rub the veal chops with the saved oil and season well.
step 3

Griddle the chops for 2 or 3 minutes on each side and give them plenty of colour – they work well when a little charred. Season, then either continue to griddle or transfer to the oven for the last 5 minutes to finish cooking. Rest under foil for 5 minutes before serving.

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