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Veal Chops with Lemon, Olives, Roasted Tomatoes, and Caper Berries

Veal Chops with Lemon, Olives, Roasted Tomatoes, and Caper Berries

Ingredients

  • 4 veal rib chops (each about 12 ounces)
  • 3 plum tomatoes, quartered lengthwise
  • 3 tablespoons chilled butter, divided
  • 8 large caper berries, halved, or 2 tablespoons drained regular capers
  • 1/4 cup fresh lemon juice
  • 1/4 cup halved pitted Kalamata olives
  • 1 teaspoon chopped fresh oregano

Recipe Preparation

  • Preheat broiler. Sprinkle veal chops and tomatoes with salt and pepper. Place chops on rimmed baking sheet. Scatter tomatoes around chops. Broil chops and tomatoes until chops are medium-rare and tomatoes are slightly charred, about 5 minutes per side. Let rest 10 minutes.

  • Meanwhile, melt 1 tablespoon butter in heavy small saucepan over medium heat. Add garlic and sauté until soft but not brown, about 1 minute. Add wine and boil until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Stir in caper berries, lemon juice, olives, and oregano; stir to heat through. Season sauce to taste with salt and pepper.

  • Place 1 chop on each of 4 plates. Divide tomatoes among plates. Spoon sauce over and serve.

Recipe by Richard Chamberlain of Envy in Las Vegas NVReviews Section


Watch the video: Recipe: Middle Eastern-Spiced Veal Chops (July 2021).