4/5/13 - Veal Chops with Vinegar peppers

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1 tablespoon olive oil

4 Veal Chops, about 1 inch thick-Butcher Block on 17th will hand cut you beautiful chops

Salt and freshly ground pepper

2 garlic cloves, lightly crushed

2 cups peppers in vinegar (SEE BELOW)

1 package thick noodle like pasta (cook to order)

1 jar high quality marinara sauce

Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.

Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.

Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.

· 1 tablespoon extra-virgin olive oil

· 1 medium red onion, halved and thinly sliced

· Coarse salt and ground pepper

· 3 sweet bell peppers (any color), cut into thin slices

· 1 hot red chile (optional), sliced

· 3 tablespoons red-wine vinegar

· 2 tablespoons fresh oregano leaves


1. In a large skillet, heat olive oil over medium-high. Add onion; season with salt and pepper. Cook, stirring often, until onion softens, 3 minutes. Add bell peppers and chile, if using, and toss to combine. Season with salt and pepper; add vinegar. Stir to combine, cover, and cook until peppers soften slightly, 3 minutes. Toss with oregano.