Veal Chops with Stewed Tomatoes and White Beans
- prep time15 min
- total time 60 min
- serves 4
For a comforting and easy to make main course try Chuck Hughes’ seared veal chops served with cherry tomatoes and white beans
4 veal chops
Salt and pepper
1 Tbsp of olive oil (15 ml)Beans
2 cup dry white beans (500 ml) or rinsed canned white beans
1 Tbsp of olive oil (15 ml)
1 shallot, minced
2 clove garlic, sliced
2 cup cherry tomatoes (500 ml)
3 cup veal stock (750 ml)
2 sprig fresh rosemary
2 sprig fresh thyme
Salt and pepperServe
1. Preheat oven to 350 F (180 C).
2. Season veal chops with salt and pepper, drizzle with olive oil and set aside.
3. In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.Beans
1. Soak the dry beans overnight in water. Rinse and drain the beans. In an oven-safe sauté pan, heat the oil and add the shallots, sautéing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in oven and bake for 30 minutes. Remove and keep warm.Serve
1. When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zests and a drizzle of olive oil. Serve with thick slices of grilled country bread,some olive oil and grated garlic.