Veal Chuck Chops with Onions Cabbage Apples
Delight your taste buds with the hearty and wholesome flavors of Veal Chuck Chops with Onions, Cabbage, and Apples—a comforting one-pan meal that marries tender veal with caramelized onions, sautéed cabbage, and sweet-tart apples. Perfect for fall or winter dinners, this recipe features a fragrant medley of spices, including earthy paprika and dried thyme, complemented by a tangy splash of apple cider vinegar and a touch of honey for balance. The dish is simmered with chicken stock until the veal chops reach melt-in-your-mouth tenderness, while the cabbage and apples soak up the savory-rich sauce. Ready in just over an hour, this meal is ideal for cozy family dinners yet elegant enough for entertaining. Serve with mashed potatoes or crusty bread to capture every last drop of the flavorful sauce.
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Recipe Information
Ingredients
- 4 pieces Veal chuck chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Yellow onion
- 1 small head Green cabbage
- 2 medium Apples (such as Granny Smith or Fuji)
- 2 cloves Garlic
- 1 cup Chicken stock
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Dried thyme
- 1 tablespoon Honey
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Season the veal chuck chops on both sides with salt, black pepper, and paprika. Set aside while preparing the vegetables.
Thinly slice the onions, core and chop the cabbage into 1-inch pieces, and peel, core, and slice the apples into thin wedges. Mince the garlic.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the veal chops for 3-4 minutes per side, until browned. Remove from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Add the sliced onions and cook for 5-7 minutes until caramelized.
Stir in the garlic and cook for 1 minute until fragrant. Add the cabbage and sauté for 5 minutes, stirring occasionally, until softened.
Add the apple slices to the skillet and cook for another 3 minutes. Stir in the chicken stock, apple cider vinegar, dried thyme, and honey. Bring the mixture to a simmer.
Return the veal chops to the skillet, nestling them into the cabbage and apple mixture. Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the veal is tender and cooked through.
Taste and adjust seasoning, adding more salt or pepper if needed. Garnish with freshly chopped parsley, if desired.
Serve hot, spooning the cabbage, apples, and sauce over the veal chops. Pair with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 77.0 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2530 mg | 54% | |
*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.
