adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veal chops with green olive tapenade
Veal chops with green olive tapenade
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Quick and flavorful meal, ideal for busy weeknights.
Ingredients:
  • 600g sebago potatoes, peeled, quartered
  • 4 (150g each) veal t-bone chops
  • 135g jar green olive tapenade
  • 270g jar chargrilled capsicum, drained, cut into strips
  • steamed green beans, to serve
Instructions:
  • Preheat oven to 200°C. In a large saucepan, cover potatoes with cold water and bring to a boil over high heat. Reduce heat to medium and cook for 10 to 12 minutes until potatoes are tender. Drain.
  • Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Sear veal in batches for 2 minutes per side until golden brown. Transfer to a plate. Spread 2 teaspoons of tapenade on each side of the veal chops and place them in a shallow baking dish.
  • - Add the potatoes to the veal and drizzle with the remaining oil. - Bake uncovered for 15 minutes until the veal is cooked through. - Place the veal on a plate and cover with foil to keep warm. - Add the capsicum to the potatoes and bake for an additional 5 minutes until the potatoes are golden and the capsicum is heated through.
  • Plate the veal alongside the roasted potatoes, sautéed capsicum, and steamed green beans.

Similar Recipes