Veal chops with spinach & green pepper salsa

Veal chops with spinach & green pepper salsa

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Prep: 15 mins Cook: 12 mins plus at least 6 hrs marinating

Easy

Serves 2

Marinate rose veal chops in a zesty mix of lemon, garlic and rosemary then serve with the salsa for a simple yet flavourful supper

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal938
  • fat76g
  • saturates17g
  • carbs14g
  • sugars2g
  • fibre3g
  • protein48g
  • salt2g
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Ingredients

  • 2 x 300g British rose veal chops
  • 1 tsp smoked paprika
  • 2 tbsp polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

For the marinade

  • 4 garlic cloves, sliced
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 rosemary sprig, leaves picked
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the salsa

  • 1 tsp vegetable oil
  • 1 green green pepper, finely diced
  • 1 garlic clove, grated
  • 75ml extra virgin olive oil
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 75g washed baby spinach
  • 1 green chilli, sliced

Method

  1. To marinate the veal chops, put the garlic, lemon zest, rosemary, olive oil and 1 /2 tsp salt in a container large enough to fit the chops. Give the marinade a quick stir, then add the chops and spoon the marinade all over them. Cover with cling film and put in the fridge for at least 6 hrs or overnight.

  2. To make the salsa, heat a heavy-based frying pan over a high heat. Add the vegetable oil and, once hot, throw in the peppers. Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool. Next, add the garlic, olive oil, zest and spinach to a food processor, and pulse until you have a chunky paste. Pour into a bowl, add the green chilli and charred green pepper, then season a little.

  3. To make the steak seasoning, mix the paprika and polenta with 1 /2 tsp salt. Remove the chops from the marinade and wipe off any sliced garlic or herbs and excess oil. Sprinkle the seasoning over both sides of the chops.

  4. Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have ‘crosshatched’ marks. Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins. Put the chops on serving plates and spoon over the salsa.

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