Veal Chops with Roasted Balsamic Veggies
Veal Chops with Roasted Balsamic Veggies plated in a heart with roses around

Veal Chops with Roasted Balsamic Veggies

These veal chops deliver an elegant and romantic dish for any special occasion, full of flavor and served as a dish for two. Veal chops are rubbed and marinated for thirty minutes as vegetables are prepped for roasting. You can also prep and marinate the chops ahead of time if that is easier. After searing the chops in a cast iron skillet, they are finished in the oven, and served over polenta and spinach.

This recipe can be used with any chops but is especially fancy when done with French chops and served in the shape of a heart for a romantic evening for two. You can plate any of our chop recipes like this as well, check out some more here!

A special thank you to our friend Eugene of Feygin Foodie for putting this delicious and beautiful recipe together for us.

Ingredients

  • 1 cup olive oil
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh thyme leaves
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 1 3/4-inch-thick veal rib chops
  • 1 red onion
  • 1/4 cup balsamic vinegar
  • 1 12-ounce package grape tomatoes
  • 1/3 cup drained capers
  • 1 cup spinach
  • 1 cup instant polenta

Instructions

  1. Whisk 3/4 cup oil and lemon juice in small bowl.
  2. Mix thyme, salt, and pepper in a second small bowl. Rub the mixture over veal chops in glass baking dish.
  3. Pour oil-lemon marinade over; let marinate for 30 minutes in the refrigerator.
  4. Preheat oven to 450°F. Combine red onion, balsamic vinegar, and remaining 1/4 cup oil in medium roasting pan and roast for 10 minutes, remove from oven and add cherry tomatoes. Return to oven and continue roasting until red onions are browned and tender (about 5 more minutes). Add capers once removed from oven.
  5. Heat large cast iron over high heat.
  6. Drain veal chops and transfer marinade to heavy small saucepan to reduce the marinade.
  7. Add the veal chops to the cast iron skillet and seer each side until brown crust forms, about 3 minutes per side.
  8. Transfer cast iron skillet to oven and roast veal chops to an internal temperature of 145 degrees for medium rare or desired doneness, about 10 minutes.
  9. Place spinach and polenta on a plate. Then top with veal chops and veggies. Finally, drizzle with oil-lemon marinade. Don’t forget the roses for a special occasion!

Recipe Video