Friday, August 26, 2005

Roasted Veal Chops with Lemon Anchovy Aioli

Roasted Veal Chops with Lemon Anchovy Aioli
Adapted from Food & Drink Magazine, early Summer 2006 issue

Prep time: 10 minutes
Marinating time: at least 1 hour (could do overnight in the fridge)
Roasting time: 10-15 minutes

Serves 2


2 veal chops about 1 ¼” thick
2 tbsp Dijon mustard
1 tbsp fresh thyme leaves
Zest of ½ lemon
1 tbsp olive oil

Lemon Anchovy Aioli
2 large cloves of garlic
2-3 anchovy fillets
½ cup mayonnaise (I used a fat free version)
Juice of ½ lemon
Salt & pepper to taste


1. Combine mustard, thyme and zest and spread over both sides of chops. Marinate on the counter for 1 hour or overnight in the fridge.

2. Preheat the oven to 450°F/230°C

3. In an oven-proof skillet, heat the oil over medium-high heat. Sear the chops for 2 minutes or so per side.

4. Place the skillet in the oven and bake for 10-12 minutes, depending on the thickness of the chops. They’re done when still pink inside. Remove from the oven, cover with foil for 5-10 minutes to rest before serving.

5. In the meantime, combine all the aioli ingredients in a small bowl and set aside.

I served it with mashed potatoes which worked so well with some extra aioli. Any green veggie – asparagus, broccoli, beans, etc. adds some color to the plate.

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