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Roasted Veal Chops with Young Garlic Vinaigrette

Roasted Veal Chops with Young Garlic Vinaigrette
Roasted Veal Chops with Young Garlic Vinaigrette might be just the main course you are searching for. This recipe serves 4. One serving contains 1246 calories, 94g of protein, and 65g of fat. Head to the store and pick up salt and pepper, butter, orzo, and

Instructions

1
Preheat the oven to 35
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OvenOven
2
Put the whole garlic cloves and whole, unpeeled shallots on a rimmed baking sheet.
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Whole Garlic ClovesWhole Garlic Cloves
ShallotShallot
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Baking SheetBaking Sheet
3
Drizzle lightly with olive oil and season with salt and pepper.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
4
Bake the garlic for 15 minutes, or until softened; transfer to a plate.
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GarlicGarlic
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OvenOven
5
Bake the shallots for 30 minutes, until softened.
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ShallotShallot
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OvenOven
6
Let the garlic and shallots cool, then peel the shallots. Turn the oven temperature up to 42
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ShallotShallot
GarlicGarlic
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OvenOven
7
Preheat a grill pan and lightly oil it.
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Cooking OilCooking Oil
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Grill PanGrill Pan
8
Put the corn on the grill, cover loosely with foil and cook over moderately high heat, turning occasionally, until lightly charred and crisp-tender, about 20 minutes.
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CornCorn
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GrillGrill
Aluminum FoilAluminum Foil
9
Let cool slightly, then cut the kernels from the cobs.
10
In a saucepan, heat 1 tablespoon of the olive oil.
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Olive OilOlive Oil
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Sauce PanSauce Pan
11
Add the sliced garlic and shallots and cook over moderate heat until softened, 4 minutes. Scrape the shallots and garlic into a blender.
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ShallotShallot
GarlicGarlic
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BlenderBlender
12
Add the marjoram and vinegar and puree. With the machine on, add 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper.
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Salt And PepperSalt And Pepper
VinaigretteVinaigrette
Olive OilOlive Oil
MarjoramMarjoram
VinegarVinegar
13
In a small saucepan of boiling water, cook the fava beans until just tender, about 2 minutes.
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Fava BeansFava Beans
WaterWater
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Sauce PanSauce Pan
14
Drain and peel. In a large skillet, heat 1 tablespoon of the vegetable oil until shimmering. Season the veal chops with salt and pepper.
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Salt And PepperSalt And Pepper
Vegetable OilVegetable Oil
Veal ChopsVeal Chops
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Frying PanFrying Pan
15
Add 2 of the chops to the skillet and cook over moderately high heat until browned, about 3 minutes per side.
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Frying PanFrying Pan
16
Transfer the chops to a rimmed baking sheet and repeat with the remaining 2 chops and remaining 1 tablespoon of vegetable oil.
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Vegetable OilVegetable Oil
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Baking SheetBaking Sheet
17
Bake the chops for about 15 minutes, until just pink in the center.
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OvenOven
18
Meanwhile, in a medium saucepan of boiling salted water, cook the orzo until al dente.
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WaterWater
OrzoOrzo
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Sauce PanSauce Pan
19
Drain, reserving 1/4 cup of the cooking water. Return the saucepan to the stove.
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WaterWater
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Sauce PanSauce Pan
StoveStove
20
Add the butter and the charred corn and cook over moderately high heat until heated through. Stir in the orzo and the reserved cooking water, then stir in the Parmesan. Season with salt and pepper.
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Salt And PepperSalt And Pepper
ParmesanParmesan
ButterButter
WaterWater
CornCorn
OrzoOrzo
21
In a small skillet, heat the remaining 1 tablespoon of olive oil.
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Olive OilOlive Oil
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Frying PanFrying Pan
22
Add the shallots, garlic cloves and fava beans and season with salt and pepper. Cook over moderately high heat until warmed through, about 1 minute.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole Garlic ClovesWhole Garlic Cloves
Fava BeansFava Beans
ShallotShallot
23
Spoon the orzo onto plates and top with the veal chops. Spoon the shallots, garlic and favas alongside. Spoon the vinaigrette around the veal and serve.
Ingredients you will need
VinaigretteVinaigrette
Veal ChopsVeal Chops
ShallotShallot
GarlicGarlic
OrzoOrzo
VealVeal
DifficultyExpert
Ready In1 h, 30 m.
Servings4
Health Score55
Very Healthy
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