Name: Veal chops with spinach & green pepper salsa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: British
Ingredients: 2 x 300g British rose veal chops; 1 tsp smoked paprika; 2 tbsp polenta; 4 garlic cloves sliced; zest ½ lemon; 1 rosemary sprig, leaves picked; 100ml olive oil; 1 tsp vegetable oil; 1 green green pepper finely diced; 1 garlic clove grated; 75ml extra virgin olive oil; zest ½ lemon; 75g washed baby spinach; 1 green chilli sliced

Home
Recipes
Veal chops with spinach & green pepper salsa

Veal chops with spinach & green pepper salsa

Tom Kerridge

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 12 mins

plus at least 6 hrs marinating

A star rating of 4 out of 5.1 ratingRate

loading...

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

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crunchy new potatoes

A star rating of 4.6 out of 5.93 ratings

Salad of new potatoes with pancetta, broad beans & mint

A star rating of 3.9 out of 5.6 ratings

Spiced bulgur wheat with roasted peppers

A star rating of 4.7 out of 5.26 ratings

Ingredients

Nutrition

Units:

MetricUS

2 x 300g British rose veal

chops
1 tsp smoked paprika
2 tbsp polenta

For the marinade

4 garlic cloves

sliced
zest ½ lemon
1 rosemary

sprig, leaves picked
100ml olive oil

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
75g washed baby spinach
1 green chilli

sliced

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal938
fat76g
saturates17g
carbs14g
sugars2g
fibre3g
protein48g
salt2g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

SPINACH

Look for bright, crisp, green leaves. Pre-washed bags are ready to use but loose spinach will need a thorough wash. Baby spinach should be tender, but larger spinach leaves may have tougher stalks that need removing.

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now