Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese

Name: Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams bacon, cut into small cubes; 1 bay leaf; 907 grams broccoli rabe, tough stems peeled; 1 large carrot, finely diced; 355 milliliters chicken stock; 59 milliliters dry red wine; 118 milliliters dry white wine; 4 servings Finely chopped fresh parsley; 1 Tbsp finely chopped fresh rosemary; 2 sprigs fresh thyme; 2 cloves garlic, finely chopped; 5 cloves garlic, thinly sliced; 473 milliliters lentils, washed and picked over; 59 milliliters olive oil; 1 Tbsp olive oil; 3 Tbsps olive oil; 1 large Spanish onion, finely chopped; 59 milliliters freshly grated Pecorino Romano cheese; 1 shallot, finely chopped; 1 Tbsp cold unsalted butter; 907 grams 3/4-inch thick veal loin chops each); 828 milliliters water; 3 Tbsps coarsely ground mixed peppercorns (red, pink, green, black)

Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese

Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains about 84g of protein, 67g of fat, and a total of 1271 calories. If you have coarsely ground peppercorns, carrot, broccoli rabe, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in a medium saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the bacon and cook until golden brown.

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Bacon

Remove the bacon with a slotted spoon and set aside. Cook the onion and carrot in the rendered fat until the onion softens.

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Carrot

Bacon

Onion

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Slotted Spoon

Add the garlic and cook for 1 minute.

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Garlic

Add 3 cups of the water and wine and bring to a boil. Stir in the lentils, bay leaf and thyme and season with salt and pepper, to taste. Cover the pan partially and cook over medium-low heat, stirring occasionally until the lentils are tender, about 30 minutes.

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Salt And Pepper

Bay Leaves

Lentils

Thyme

Water

Wine

Equipment you will use

Frying Pan

Add additional water is needed. Discard bay leaf and stir in the reserved bacon and parsley.

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Bay Leaves

Parsley

Bacon

Water

For the Broccoli Rabe with Garlic and Pecorino Romano Cheese: Cook broccoli rabe in large pot of boiling salted water for 3 minutes.

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Pecorino Romano

Broccoli Rabe

Garlic

Water

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Pot

Drain and shock in ice water.

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Water

Drain again and pat dry.

Heat olive oil in a medium large skillet over medium heat.

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Olive Oil

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Frying Pan

Add garlic and cook for 1 minute.

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Garlic

Add broccoli rabe and saute until heated through, season with salt and pepper to taste.

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Salt And Pepper

Broccoli Rabe

Remove from heat and sprinkle 4 tablespoons of the cheese over and toss to combine.

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Cheese

Transfer to a platter and sprinkle with the remaining 2 tablespoons of cheese.

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Cheese

Brush veal chops on 1 side with 2 tablespoons of the olive oil. Season with salt and dredge in the peppercorn mixture.

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Peppercorns

Veal Chops

Olive Oil

Salt

Heat the remaining tablespoon of oil in a large saute pan over medium-high heat. Sear the veal peppercorn side down until golden brown, about 4 to 5 minutes. Reduce heat to medium turn the chops over and continue cooking 4 to 5 minutes for medium-rare doneness.

Ingredients you will need

Peppercorns

Veal