Jul 14 2026
Restaurants›5Church Buckhead›Southern Veal Chop Recipe

Southern Veal Chop Recipe

Inspired by 5Church Buckhead
Time1h
Serves4

pecan gremolata, peach puree, whipped potatoes, seasonal vegetables (GF)

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Ingredients

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Pecan Gremolata

Peach Puree

Whipped Potatoes

Seasonal Vegetables

Veal Chops

Method

Pecan Gremolata

  1. 1

    Prepare the Gremolata

    In a food processor, combine the pecans, parsley, garlic, and lemon zest. Pulse until finely chopped.

  2. 2

    Add Oil and Seasoning

    Drizzle in the olive oil while the processor is running until well mixed. Season with salt and black pepper to taste. Set aside.

Peach Puree

  1. 3

    Prepare the Peaches

    Peel and pit the fresh peaches, then chop them into smaller pieces.

  2. 4

    Make the Puree

    In a saucepan, combine the chopped peaches, sugar, and lemon juice. Cook over medium heat until the peaches are soft, about 10 minutes.

  3. 5

    Blend

    Transfer the mixture to a blender and puree until smooth. Set aside.

Whipped Potatoes

  1. 6

    Cook the Potatoes

    Peel and cube the russet potatoes. Boil in salted water until fork-tender, about 15-20 minutes.

  2. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper.

  3. 8

    Whip Until Smooth

    Using a hand mixer or potato masher, whip the potatoes until they are smooth and creamy.

Seasonal Vegetables

  1. 9

    Prepare the Vegetables

    Trim the asparagus and slice the carrots into thin rounds.

  2. 10

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add the asparagus and carrots, season with salt and black pepper, and sauté until tender, about 5-7 minutes.

Veal Chops

  1. 11

    Season the Chops

    Season the veal chops on both sides with salt and black pepper.

  2. 12

    Sear the Chops

    In a large skillet, heat olive oil over medium-high heat. Sear the veal chops for 3-4 minutes on each side until they are browned and cooked to your desired doneness.

  3. 13

    Rest

    Remove the chops from the skillet and let them rest for 5 minutes before serving.

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