Bone-in Veal Chop Diavolo Recipe
Make Bone-in Veal Chop Diavolo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Spices and Seasonings
Sauce Ingredients
Method
Preparation of Veal Chops
- 1
Season the Chops
Pat the veal chops dry with paper towels. Season both sides generously with salt, black pepper, crushed red pepper flakes, garlic powder, dried oregano, and dried thyme. Allow them to sit at room temperature for about 30 minutes.
- 2
Sear the Chops
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the veal chops. Sear the chops for about 4-5 minutes on each side or until they develop a nice brown crust. Remove from the skillet and set aside.
Cooking the Sauce
- 3
Sauté Aromatics
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4
- 5
Simmer Sauce
Allow the sauce to simmer for about 10 minutes, stirring occasionally. Taste and adjust seasoning if necessary.
Finish the Dish
- 6
Combine Chops with Sauce
Return the seared veal chops to the skillet, making sure they are submerged in the sauce. Cover and simmer for an additional 15-20 minutes, or until the chops are cooked to your desired level of doneness.
- 7
Garnish and Serve
Once the veal chops are cooked, remove from heat. Sprinkle chopped fresh basil over the top before serving. Serve the veal chops with the sauce over pasta or polenta, if desired.