Veal Chops with Spinach

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  5 minutes Cook Time:  30 minutes

Veal Chops with Spinach

The simplicity of this recipe preparation make it great for a quick weeknight meal when you feel like a little splurge. It's also fancy enough for any dinner party.


1 teaspoon olive oil

4 veal chops, 1-inch thick, about 5 ounces each

5 large garlic cloves, peeled and sliced

20 cups (397 grams) spinach leaves, stemmed, washed, and torn

1 teaspoon salt, plus more to taste

Freshly ground pepper, to taste


  • Preheat the oven to 350ºF.
  • Heat the oil in a large, ovenproof, nonstick skillet over medium-high heat. Add the veal chops and sear until browned, about 5 minutes per side. Reduce the heat, place the pan in the oven, and cook for about 20 minutes, or to desired doneness. Transfer the chops to a plate and tent with foil to keep warm.
  • Carefully place the hot skillet on the stovetop.
  • Lower the heat to medium. Add the spinach in handfuls, turning with tongs and adding more as each batch wilts until all of the spinach is in the pan. Add the garlic and stir. Cover, reduce heat to low, and cook for 2 minutes. Taste and season with salt and pepper.
  • Divide the chops among 4 plates, and spoon the spinach on top or to the side. Serve immediately.
  • Kitchen Tips

    The trick to the success of this dish is the quality of the veal chops which should be evenly sliced and have a fat thick bone. If the chops are thicker than 1 inch, increase the oven temperature to 400ºF.

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