Caramelized Veal Chop Slow-Cooked with Roast Plum Tomatoes and Garlic

Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

This won’t be a cheap dish to make, so definitely keep it for a special occasion. It is very simple to cook but it is crucially important that you caramelize the meat correctly and ideally serve it medium rare. This is my own favourite restaurant dish.


  • 120 g butter, plus an extra knob to finish
  • 3 tablespoons olive oil
  • 4 veal chops, French-trimmed (we only use ethical English or French rosé veal)
  • 2 sprigs of lemon thyme or winter savory
  • Juice of 1 lemon

For the Roast Plum Tomatoes and Garlic

  • 8–10 plum tomatoes, preferably still on the vine
  • 2–3 heads of garlic, separated into cloves and blanched as described on page 74
  • Splash of olive oil
  • Salt and freshly ground black pepper


First prepare the roast plum tomatoes and garlic: preheat the oven to 125°C/gas %. Score the bottom of the tomatoes as if you were skinning them. Liberally coat them and the blanched garlic with olive oil, salt and pepper and roast in the preheated oven for about 1 hour.

Meanwhile, in a heavy-based pan, bring the butter and oil to foaming point. Season the chops, add them to the pan and caramelize over a high heat, 5–10 minutes (this is crucial for the flavour of the meat).

When coloured, reduce heat to low, add the herbs and continue to cook until the chops are firm to the touch, about 10 minutes for medium – cook veal only to medium to avoid it becoming dry!

Lift out the chops and pour away the butter but reserve the herbs. Put the chops back into the pan and leave to rest in a warm place – they will ooze some juices during this period.

To serve, arrange the chops on serving plates, add a knob of butter to the pan, re-boil with the herbs, a squeeze of lemon juice, and salt and pepper. Pour over the chops.

Serve the chops with the roast tomatoes and garlic.