Roasted veal chops with shallot butter & pappardelle
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PREP TIME
10 min
TOTAL TIME
15 min
Makes
4 Servings
Roasted veal chops with shallot butter and pappardelle recipe Photo by Roberto Caruso
This Italian-inspired meal with creamy sauce and buttery pasta is a new favourite for fall. Serve with our warm mushroom-arugula salad.
Ingredients
- 1/4 cup salted butter , at room temperature
- 2 tbsp finely chopped shallots
- 2 tsp finely minced capers
- 2 tsp balsamic vinegar
- 250-g pkg egg pappardelle pasta
- 1 tbsp olive oil
- 4 bone-in veal chops , or pork chops, about 245 g each
- 1/2 tsp salt
Instructions
- BOIL a large saucepan of water.
- MASH butter with a fork in a medium bowl until creamy. Stir in shallots, capers and vinegar until well mixed. Scrape onto a piece of waxed paper and shape into a log, twisting the ends. Freeze until firm, about 10 min.
- ADD pasta to boiling water and cook according to package instructions, omitting salt. Drain.
- HEAT a large frying pan over high until very hot. Add oil. Sprinkle both sides of veal with salt. Season with pepper. Add to pan. Cook until undersides are golden-brown, 2 to 3 min. Flip, then top each chop with a round of shallot butter, reserving half for pasta. Continue cooking until brown, about 2 more min. Remove from heat, and let veal rest 5 min. Toss cooked pasta with remaining shallot butter.
Nutrition (per serving)
- Calories
- 747,
- Protein
- 53 g,
- Carbohydrates
- 46 g,
- Fat
- 37 g,
- Fibre
- 2 g,
- Sodium
- 1021 mg.
