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Stuffed Veal Chop with Two-Tomato Sauce



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1 lb. pitted ripe olives
3 oz. bread crumbs
2 oz. canned anchovies, drained
1 oz. fresh basil
1 oz. capers, drained, rinsed
1/2 oz. fresh garlic, plus 1-1/2 oz. minced
1/2 oz. fresh parsley
1 cup + 1-1/2 tbsp. olive oil, divided
2 tsp. lemon juice
24 chops (8 - 10 oz. each) veal rib chops, 1 inch thick, trimmed (IMPS/NAMP 1306), about 12 - 15 lb.
2-1/4 lb. tomatoes, chopped
12 oz. drained oil-packed sun-dried tomatoes, sliced (¼-inch)
1/2 cup balsamic vinegar
1 tbsp. sugar
salt and ground black pepper, to taste


  1. 1
    For Olive Stuffing: Combine olive stuffing ingredients in food processor such as crumbs, anchovies, basil, capers, 1/2 oz. garlic, parsley, 1-1/2 tbsp. oil and lemon juice; process until smooth.
  2. 2
    Make a pocket in each veal chop by cutting a horizontal slit as far as the bone. Stuff each chop with 1 ounce Olive Stuffing. Refrigerate, covered.
  3. 3
    For Two-Tomato Sauce: Sauté minced garlic in 1/2 cup oil over medium-low heat 1 minute. Add remaining Two-Tomato Sauce ingredients such as tomatoes, sun-dried tomatoes, vinegar and sugar; cook and stir 3 minutes. Remove from heat.
  4. 4
    Brown 1 chop in 1 tsp. oil in ovenproof skillet over medium heat 2 minutes, turning once. Place skillet in 500°F oven. Cook 8 minutes or to desired doneness. Plate chop. Deglaze skillet with ¼ cup Two-Tomato Sauce over medium heat, heating sauce just until warm. Season with salt and pepper; spoon over chop.

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cuisines European, Italian
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