Veal chop with peas, artichokes and bacon
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.
Ingredients
- 100 ml extra virgin olive oil
- 1 large shallot diced
- 1 clove garlic finely chopped
- 4 rashers streaky bacon diced
- 200 g frozen peas
- 4 artichoke hearts in olive oil sliced
- 2 sprigs thyme leaves picked
- 4 veal loin chops
Instructions
- 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.
- 2
Heat a griddle pan (chargrill), rub the veal chops with the saved oil and season well.
- 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.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com