Veal Chop’s with Pineapple Juice and Pine Nuts

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

“Veal,” says Jean-Georges, “is so bland that you have to do something exciting to it.” This recipe qualifies: pineapple juice sparked with ginger, cayenne, and orange marmalade. It’s perfectly acceptable to use canned pineapple juice for this dish, but if you want to use freshly made juice, put about 1 pound trimmed and cored pineapple through a juicer before beginning.

This is nice with

Ingredients

Method