Veal Rib Chop with Parmesan Squash and Garlic Cream
Preparation
30 MIN
Cooking
1 H
Output
4 to 6 servings

Veal Rib Chop with Parmesan Squash and Garlic Cream

Ingredients

    Vegetables

  • 1 large butternut squash, peeled, seeded and cubed
  • 1 onion, thinly sliced
  • 3 cloves garlic, peeled and halved
  • 3 tablespoons (45 ml) olive oil
  • 16 small Brussels sprouts
  • 1/4 cup (60 ml) shaved Parmigiano-Reggiano cheese
  • 1/4 cup (60 ml) slivered almonds, toasted
  • Salt and pepper

    Garlic Cream

  • 1/2 cup (125 ml) 35% cream
  • 1/2 cup (125 m) chicken broth
  • 1/2 cup (125 m) chicken broth
  • 1/4 cup (60 ml) chopped chives
  • 2 tablespoons (30 ml) chopped fresh basil

    Veal Chops

  • 4 veal rib chops, about 1-inch (2.5-cm) thick, with the bone
  • 2 tablespoons (30 ml) butter
  • Salt and pepper

Preparation

Vegetables

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. On a baking sheet, combine squash, onion, garlic and oil. Bake for about 10 minutes. Add Brussels sprouts and bake for about 35 minutes or until vegetables are tender and begin to brown.

Garlic Cream

  1. Meanwhile, in a small saucepan, bring cream, broth and garlic to a boil. Reduce by half. Strain mixture through a sieve, crushing garlic using a spatula. Add herbs. Season with salt and pepper. Keep warm.

Veal Chops

  1. In a skillet over medium-high heat, brown chops in butter for 6 to 8 minutes on each side or until desired doneness. Season with salt and pepper. Set aside on a warm plate for about 10 minutes.

Assembly

  1. Spread vegetables on serving plates. Sprinkle with Parmesan and almonds. Add chops. Drizzle with garlic cream.

Note

A large veal chop can serve two people.