Peach and Black Pepper Veal Chops
Elevate your next dinner with the sophisticated flavors of Peach and Black Pepper Veal Chops, a dish that combines juicy, tender veal with the natural sweetness of ripe peaches and the zesty kick of freshly cracked pepper. This recipe takes 45 minutes from start to finish and features a luscious white wine sauce infused with honey, balsamic vinegar, and fresh thyme for a fragrant, gourmet touch. Golden-seared veal chops are nestled among caramelized peach slices, creating a perfect balance of savory and sweet. Serve this elegant entrée for a special occasion or for impressing guests with minimal effort. It's a stunning centerpiece that's as flavorful as it is beautiful—perfect for showcasing seasonal ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces veal chops
- 2 pieces ripe peaches
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 cup white wine
- 2 teaspoons honey
- 2 cloves garlic cloves
- 1 teaspoon balsamic vinegar
Instructions
Season both sides of the veal chops with kosher salt and black pepper. Allow them to sit at room temperature for 10 minutes.
Peel and slice the peaches into 1/2-inch thick wedges. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the veal chops and sear for 3-4 minutes on each side until golden brown. Remove chops from the pan and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Add the peach slices, fresh thyme, honey, and balsamic vinegar to the skillet. Stir gently to coat the peaches evenly. Cook for 4-5 minutes, or until the peaches begin to soften.
Return the veal chops to the skillet, nestling them among the peaches. Spoon some of the sauce over the chops and reduce the heat to low. Cook for an additional 5-7 minutes, or until the veal chops reach an internal temperature of 145°F (63°C).
Remove the skillet from heat and let the chops rest for 3 minutes. Serve warm, garnished with extra thyme if desired, alongside the peaches and sauce.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 38.6 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
