From Gate To Plate: The RiverHouse "one pan" Veal Chop

The RiverHouse “one pan” Veal Chop

1 D’Arcy’s Meat Market veal chop

1 cup of veal or beef stock (no sodium)

3 whole shallots cleaned and sliced thinly

1 tbsp + 1 splash of olive oil

1 tbsp slivered garlic

1 cup of fingerling potatoes cut into 1″in thick slices

1/2 Granny Smith apple cut into a large dice

1 stem of thyme

1/2 lemon juiced

1 splash of red wine (beer works too)

1 tbsp butter

1 cup loosely pack arugula

1 tsp lemon juice

1. Preheat oven to 400F.

2. Season your Veal chop with salt and freshly cracked black pepper on both sides.

3. Place fingerling potatoes in a small pot and fill with water add salt until the water tastes a bit like the sea. Bring to a simmer. When it’s firm but getting soft. Take off heat and drain potatoes from water. Set aside.

4. Heat your, heaviest, large frying pan (oven friendly) to medium high. Add a splash of olive oil to the pan. When oil is hot place the chop in the centre of the pan. Do not move it around in there. Let it sizzle.

5. After about 1 minute you should see some browning around the edges of the chop. With tongs or a spatula flip the chop over and sear the other side. Once flipped place the frying pan in the middle of your oven and turn the temperature to 375F. Cook for 8-12 minutes depending on desired cooking style. Or 150F internal temp.

6. When ready, remove chop from oven and place on a plate. **Careful the handle is going to be hot for a while now.** Pour juices from the pan over your chop and cover with a bowl.

7. Return the hot pan to medium heat on your stove. Add 1 tbsp olive oil and place the fingerling potatoes face side down. Let them sit where they land do not move them around. Once the potatoes have browned nicely you can add the garlic and shallots. Let them become soft, then add your apple, thyme, and lemon juice. Season with salt and pepper to your liking.

8. Pour contents from pan onto a plate or bowl. Return the pan to the heat (medium high) give a splash of red wine to the pan and stir with a wooden spoon then add the veal/beef stock. Let it reduce in the pan by 1/2 and it should look dense.

9. Carve your chop lengthwise parallel to the direction of the bone. Fan on top of potato and apple mix.

10. Once your stock has thickened add the butter, turn off heat and stir the butter in.Use this sauce to drizzle around the plate, or just dunk your meat in on the side.

11. Top with seasoned arugula, tossed with some lemon juice and olive oil

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