- Yield: 4
Veal Chops with Roasted New Potatoes and Escarole
If you don’t have a ribbed skillet or stovetop grill to give these chops grill marks, just sear them with a regular skillet. This combination of veal chops with a rich, savory sauce, roasted new potatoes, and quickly cooked escarole is an elegant dish for fall and winter.
Ingredients
- Roasted New Potatoes
- Olive Oil - 1 tablespoon
- Garlic Cloves - 2, minced
- Red Potatoes - 4, quartered
- Salt and freshly ground pepper to taste
- Veal Chops - 4
- Olive Oil - for coating
- Sage - 4 sprigs, fresh
- Sauce
- Unsalted Butter - 1 tablespoon
- Chicken Livers - 1 tablespoon, minced
- Red Pepper Flakes - pinch, dried
- Balsamic Vinegar - 2 tablespoons
- Sage - 2 teaspoons, chopped, fresh
- Reduced Veal Stock - 3/4 cup (alt. chicken stock)
- Pinch of salt
- Escarole
- Olive Oil - 2 tablespoons
- Unsalted Butter - 2 tablespoons
- Garlic - 1 teaspoon, minced
- Red Pepper Flakes - 1/2 teaspoon, dried
- Escarole Leaves - 1 cup, packed
- Salt to taste
Instructions
To roast the potatoes: Preheat the oven to 400 F. In a large ovenproof saute pan or skillet, heat the olive oil with the garlic. Add the potatoes, salt, and pepper and toss to coat the potatoes well. Bake for 25 minutes, or until the potatoes are tender.
Meanwhile, coat each chop with oil and season on both sides with salt and pepper. Heat a ribbed skillet until
very hot, or use a stovetop grill. Place sage sprigs on the grill. Place each chop over a sage sprig and sear the chops for a minute or so on each side to make grill marks. Place in a large ovenproof skillet and bake for about 8 minutes for medium-rare.
To make the sauce: Melt the butter in a medium saute pan and saute the chicken livers and red pepper for about
2 minutes. Pour in the balsamic vinegar and stir over medium heat; scrape up the browned bits on the bottom of
the pan. Add the sage and stock. Cook for about 4 or 5 minutes over medium heat to reduce. Season with salt.
To prepare the escarole: In a medium saute pan or skillet, heat the olive oil and butter with the garlic and
crushed red pepper. Add the escarole and toss until wilted. Season with salt to taste.
To serve: Divide the escarole among four plates. Place a chop on each bed of escarole. Pour the sauce over the
chops. Garnish with potato quarters.
