Skip to main content
Recipes

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

By Richard Chamberlain of Envy in Las Vegas NV

Recipe information

  • Yield

    4 Servings

Ingredients

4

veal rib chops (each about 12 ounces)

3

plum tomatoes, quartered lengthwise

3

tablespoons chilled butter, divided

2

garlic cloves, minced

1

/4 cup dry white wine

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

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

Explore Bon AppétitVealBeefMeatPlum TomatoTomatoVegetableEasyWeeknight MealsQuickMainNut-FreeGluten-FreeBroilDinner