The mild veal chops match well with the lemon and olives. Searing then roasting the chops helps keep them moist. The recipe can be easily doubled.2 veal rib chops, 1½-inches (4-cm) thick, frenched
2 lemons
Sea salt and freshly ground black pepper
1 tbsp (15 mL) olive oil
1 cup (250 mL) veal or chicken stock
¼ cup (50 mL) pitted green olives, coarsely chopped
1 tbsp (15 mL) unsalted butter
2 lemons
Sea salt and freshly ground black pepper
1 tbsp (15 mL) olive oil
1 cup (250 mL) veal or chicken stock
¼ cup (50 mL) pitted green olives, coarsely chopped
1 tbsp (15 mL) unsalted butter
1. One hour before cooking, remove the chops from the refrigerator.
2. Preheat the oven to 425°F (220°C).
3. Remove 2 large pieces of the zest from 1 lemon and set aside. Cut a thick slice off the top and bottom of the lemon to expose the flesh. Stand the fruit upright on a cutting board, cutting from the top down to the bottom, remove both the skin and pith. Holding the fruit over a bowl, cut along either side of each segment to the centre to free it from the membranes. Squeeze the juice from the spent membranes. Strain the juice and set the segments aside. Measure the juice. You need 2 tbsp (25 mL) juice. If necessary, squeeze the remaining lemon.
4. Pat the veal chops dry and season with salt and pepper. In a large frying pan add the oil over medium-high heat and brown the chops, about 2 minutes per side. Transfer the chops to a roasting pan and cook in the oven for another 10 to 15 minutes until the chops are cooked, the internal temperature of the veal should read 130°-135°F (55°-57°C). Transfer the chops to a plate and let them rest, loosely covered with aluminium foil for 5 minutes.
5. While the chops are cooking, pour the stock into the frying pan and add the lemon zest. Bring to a boil by deglazing the pan, scraping up the browned bits from the bottom, and continue to boil until the liquid is reduced to ¼ cup (50 mL). Remove the zest, add the lemon juice and olives, remove the pan from the heat and stir in butter until it melts. Add the lemon segments.
6. Serve the chops with the lemon olive sauce spooned over them.
2. Preheat the oven to 425°F (220°C).
3. Remove 2 large pieces of the zest from 1 lemon and set aside. Cut a thick slice off the top and bottom of the lemon to expose the flesh. Stand the fruit upright on a cutting board, cutting from the top down to the bottom, remove both the skin and pith. Holding the fruit over a bowl, cut along either side of each segment to the centre to free it from the membranes. Squeeze the juice from the spent membranes. Strain the juice and set the segments aside. Measure the juice. You need 2 tbsp (25 mL) juice. If necessary, squeeze the remaining lemon.
4. Pat the veal chops dry and season with salt and pepper. In a large frying pan add the oil over medium-high heat and brown the chops, about 2 minutes per side. Transfer the chops to a roasting pan and cook in the oven for another 10 to 15 minutes until the chops are cooked, the internal temperature of the veal should read 130°-135°F (55°-57°C). Transfer the chops to a plate and let them rest, loosely covered with aluminium foil for 5 minutes.
5. While the chops are cooking, pour the stock into the frying pan and add the lemon zest. Bring to a boil by deglazing the pan, scraping up the browned bits from the bottom, and continue to boil until the liquid is reduced to ¼ cup (50 mL). Remove the zest, add the lemon juice and olives, remove the pan from the heat and stir in butter until it melts. Add the lemon segments.
6. Serve the chops with the lemon olive sauce spooned over them.
Serves 2
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