Name: Veal Chops with Stewed Tomatoes and White Beans
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT13H0M0.000S
Yield: 4 servings
Ingredients: 2 cups dry white beans or rinsed canned white beans; 1 tablespoon olive oil; 1 shallot, minced; 2 cloves garlic, sliced; 2 cups cherry tomatoes; 3 cups veal stock; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; Salt and freshly ground pepper; 4 veal chops; Salt and freshly ground pepper; 1 tablespoon olive oil; Zests of 1 lemon

For a comforting and easy to make main course try Chuck Hughes' seared veal chops served with cherry tomatoes and white beans

Preheat the oven to 350 degrees F.

For the beans: Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing 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 the oven and bake for 30 minutes. Remove and keep warm.

For the veal chops: Season the veal chops with salt and pepper, drizzle with olive oil and set aside.

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.

For serving: When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.

Veal Chops with Stewed Tomatoes and White Beans

Ingredients

For the beans:

For the veal chops:

For the garnish:

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