Umbrian-Style Veal Chops

4.7(15)

by Giada De Laurentiis·published 2015-06-06

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ItalianMain Dish

Servings

4 servings

Total time

—

Calories / serving

593 kcal

Ingredients (16)

serves

1/2 packed cup fresh basil leaves
1/2 cup extra-virgin olive oilolive-oil
1/4 packed cup fresh mintmint
2 tablespoons chopped fresh marjorammarjoram
2 tablespoons white wine vinegarwhite-wine-vinegar
1 tablespoon anchovy pasteanchovy-paste
1 tablespoon chopped fresh rosemaryrosemary
1 teaspoon kosher saltsalt
1/2 teaspoon freshly ground black pepperpepper
2 cloves garlic, smashedgarlic
Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
1/2 small red onion, roughly choppedred-onion
3 tablespoons extra-virgin olive oilolive-oil
Four 8-ounce 3/4-inch-thick bone-in veal rib chops
1 teaspoon kosher saltsalt
1/2 teaspoon freshly ground black pepperpepper

Instructions (3 steps)

01For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lemon juice and onion in the bowl of a food processor. Blend until chunky. Let the mixture stand for 20 minutes.

02For the veal chops: Heat the oil in a large skillet over medium-high heat. Sprinkle the chops with the salt and pepper. Cook to medium rare, 10 to 12 minutes, turning the chops over halfway through the cooking time. Let the chops rest for 5 minutes.

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