Veal Chops With Spinach and Pancetta
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons olive oil
- 4veal loin chops, 1 inch thick
- 4ounces pancetta, cut into i-inch cubes
- 5large cloves garlic, peeled and minced
- 20cups spinach leaves, stemmed, washed and torn
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
399 calories; 26 grams fat; 9 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 34 grams protein; 727 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large nonstick skillet over medium-high heat. Add the veal and sear until browned, about 5 minutes per side. Lower the heat and cook about 20 minutes. Set aside and keep warm.
- Step 2
Add the pancetta to the pan stirring, until browned, about 3 minutes. Stir in the garlic. Begin adding spinach, turning with tongs, adding more as it wilts until all is in the pan. Cook for 2 minutes. Adjust seasoning.
- Step 3
Season the chops with salt and pepper to taste, divide among 4 plates, and spoon spinach mixture on top. Serve immediately.
Private Notes
Comments
Made this tonight with a few additions. Salt & pepper the veal before searing it. After browning, I lowered the heat & it took 12 minutes to finish cooking to 145°. Added sliced mushrooms to the pan, then the pancetta & garlic. Once that cooked off, added a splash of Marsala & let it cook off before adding the spinach. Delicious, quick & easy!
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