Marinated Veal Chops with Spinach and Green Pepper Salsa

Marinated Veal Chops with Spinach and Green Pepper Salsa

Tender and delicious, aromatic and nourishing.

Ingredients for 2 servings:

  • 2 x 300g British rose veal chops
  • 1 tsp smoked paprika
  • 1 tsp white pepper

For the marinade

  • 4 garlic cloves, sliced
  • zest ½ lemon
  • 1 rosemary
  • sprig, leaves picked
  • 100ml olive oil
  • white pepper

For the salsa

  • 1 tsp vegetable oil
  • 1 green pepper, finely diced
  • 1 garlic clove, grated
  • 75ml extra virgin olive oil
  • zest ½ lemon
  • 75g washed baby spinach
  • 1 green chilli, sliced

Follow these steps:

For a perfect result, you’ll need to marinate the meat for a minimum of 6 hours (to 1 day) before the meal, so make sure to start the preparation soon enough.

Start by preparing the marinade in a large container, adding the garlic, lemon zest, rosemary, olive oil and 1/2 tsp salt & pepper to taste. Give the marinade a quick stir, then add the chops and massage the meat to let the flavours penetrate deep in. Cover with cling film and put in the fridge for at least 6 hrs or overnight.

To make the salsa, heat a heavy-based frying pan over high heat. Add the olive oil and, once hot but not burned, fry in the peppers. Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool.

Next, mix the garlic, olive oil, lemon zest and spinach into a mixer until you have a chunky paste. Pour into a bowl, add the green chilli and charred green pepper, then season a little with olive oil, salt and pepper.

To make the steak seasoning, mix the paprika and pepper with 1 /2 tsp salt.

Remove the chops from the marinade and wipe off any sliced garlic or herbs and excess oil. Sprinkle the seasoning over both sides of the chops.

Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have ‘crosshatched’ marks. Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins.

Put the chops on serving plates and spoon over the salsa.

Fancy hint:

You have many options to try with the veal: for a spicy recipe taste it with the Red Kampot pepper or the Cayenne pepper; for a more prickly recipe, add some white pepper (Wynad White or White Penja peppers are perfect); for a unique smokey taste, try with the Smoked pepper.

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Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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