Recipe by Tom Sullivan
I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I'd hoped and I'll definitely try it again.
Top Review by Outta Here
So good for being so easy! Complimented the veal perfectly. Since we only have veal once in a blue moon, I will give this a try with some pork chops also. Might be good with a white fish like snapper, too.
- 2 veal chops (Loin or Rib)
- 1 large shallot
- 2 cloves garlic
- 1⁄2 teaspoon crushed red pepper flakes
- 2 teaspoons chopped fresh parsley
- 4 teaspoons extra virgin olive oil
- 2 teaspoons butter
- 1⁄4 cup dry white wine
- 1 (14 ounce) can diced tomatoes (preferably with garlic and basil)
- 2 teaspoons dried thyme or 1 teaspoon fresh thyme
- salt and pepper
Directions See How It's Made
- If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
- Sprinkle the chops with the thyme, salt and pepper to taste.
- In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
- Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
- When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
- As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
- Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
- Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.