Roasted veal chops with shallot butter & pappardelle

Name: Roasted veal chops with shallot butter & pappardelle
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
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

Prep Time10 min
Total Time15 min
Makes4 Servings

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 53g, Carbohydrates 46g, Fat 37g, Fibre 2g, Sodium 1021mg.

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