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Braised Veal Chops with Tomatoes and Peas
Reviews: 198
Ingredients:
-
The bones in the shoulder chops contribute extra flavor and body to the sauce. Two large chops will easily feed four people.
- 2 veal shoulder blade chops, 1 inch thick (1 pound each)
- 1 slice bacon, chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 can (141⁄2 ounces) tomatoes in puree
- 1 cup chicken broth
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon dried sage, crumbled
- 1 cup frozen peas
How to make
Braised Veal Chops with Tomatoes and Peas
Braised Veal Chops with Tomatoes and Peas
- In nonstick 12-inch skillet, cook bacon over medium-high heat until browned. With slotted spoon, transfer bacon to paper towels to drain; reserve.
- Pat veal dry with paper towels. Sprinkle chops with salt and pepper. Cook chops in drippings in skillet over medium-high heat until browned, about 5 minutes per side. Transfer veal to plate.
- Reduce heat to medium. Add onion to skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in garlic and cook 1 minute longer. Stir in tomatoes with their puree, broth, wine, and sage and heat to boiling, breaking up tomatoes with side of spoon.
- Return chops to skillet; cover and simmer over medium-low heat until veal is tender, about 45 minutes. Transfer veal to platter; keep warm. Add peas to skillet and cook 5 minutes. To serve, cut veal into serving portions, spoon sauce over veal, and sprinkle bacon on top.
Comments for
Braised Veal Chops with Tomatoes and Peas
Braised Veal Chops with Tomatoes and Peas
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