Veal Chops in Cherry-Pepper Sauce

Name: Veal Chops in Cherry-Pepper Sauce
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 (16-ounce) jar pickled hot cherry peppers; 3 tablespoons olive oil; 3 garlic cloves, peeled and thinly sliced; 1 cup dry white wine; Kosher salt and freshly ground black pepper, to taste; 4 bone-in veal chops, cut about 1-inch thick (approximately 10 ounces each); 1 tablespoon neutral oil, like canola or grapeseed; 2 tablespoons cold salted butter; 2 tablespoons chopped flat-leaf parsley, for garnish

By Sam Sifton

Total Time: 45 minutes
Rating: 4(332)
Comments: Read comments

You can use this sauce — spicy and fragrant and slightly syrupy, what the Italians call agrodolce — on veal chops as I call for here, or on pork chops, on steaks, on chicken. I bet it’d be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte’s in Brooklyn, Rao’s in Manhattan, Dominick’s in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what’s left on the plate. “It’s a flavor that’s purely Italian-American,” Carbone told me. “You won’t find it in Italy, no way.”

Featured in: The Key to a Perfect Italian-American Sauce

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Ingredients

Yield:4 servings

1(16-ounce) jar pickled hot cherry peppers
3tablespoons olive oil
3garlic cloves, peeled and thinly sliced
1cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4bone-in veal chops, cut about 1-inch thick (approximately 10 ounces each)
1tablespoon neutral oil, like canola or grapeseed
2tablespoons cold salted butter
2tablespoons chopped flat-leaf parsley, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
Step 2
When you’re ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
Step 3
Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

Ratings

4 out of 5

332 user ratings

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Comments

Sandra Schock5 years ago

What would be a good substitute for the hot cherry peppers? a different type of hot pepper?

Joan Marriott5 years ago

I have read that Professional Chefs sear veal chops very quickly then transfer them to an oven preheated to the desired internal temperature of the customer's order to finish cooking. This method would presumably hold the meat at the desired internal temperature & not allow it to continue to climb higher making for overdone veal chops while the additional chops in your batch are being seared. Unfortunately cooking veal at 5 to 6 minutes a side after searing would make my two dogs smile widely.

RME5 years ago

And PS, it helps to coat each side of the chop or halibut steak with a thin coat of mayonnaise before searing. You won't taste the mayonnaise but it will brown more evenly and at at a lower temperature. Amazing Ribs and Serious Eats both explain science reason this works.

Doreen1 year ago

This is my husbands go to at least 2 times a week... he uses pork chops, chicken, steak.... delicious!!! Since we moved to AZ from NJ it was rough trying to find our fav cherry pepers by B & G... no where to be found in Tucson. We found Mazetti sliced cherry pepers and they work!!!Everything here is chili peppers!!! Delicious!!!

gigi2 years ago

i have made this with pork chops and my home-canned cherry peppers (moderately hot.) would love to try it with veal chops but they are nearly impossible to find (tried all three of my usual grocery stores - if I drive about 40 minutes each way to the other side of town, maybe they could be found. maybe not. ) it is a delicious dish with the pork, lightly seared.

Andreabakes3 years ago

Sam, I’ve wanted to make this for some time - but in the time of Covid… I didn’t have cherry peppers, so I subbed pepperoncini. I added a tsp of honey and 1/4 cup of homemade chicken stock. I still added the white wine and brine. Pan seared the veal chops, put it all together and it was oh so good!

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