Type what you have

Ingredients

• ✓ veal chop
• olive oil
• butter
• portobello mushroom
• chicken broth
• rosemary
• red wine

Instructions

1. 1 Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Add veal chops; cook until browned, 2 to 3 minutes per side.
2. 2 Add mushrooms; cook 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat; cook, uncovered, until sauce is reduced by half. Remove veal chops at any time to prevent over cooking, then returned to the skillet during the final 1 minute of cooking.
3. 3 Drizzle chops with remaining 1 tablespoon olive oil to serve.

By COOKINGQUEEN75

Ingredients

• ✓ veal chop
• black pepper
• salt
• thyme
• rosemary
• olive oil
• red pepper flakes
• agave nectar
• garlic
• lemon juice
• olive oil
• black pepper
• salt
• olive oil
• walnut
• kale
• butter
• five-spice powder
• cayenne powder
• black pepper
• salt
• coriander
• water
• garlic
• onion
• parsnip
• butternut squash
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
2. 2 Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
3. 3 Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
6. 6 Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
7. 7 Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
8. 8 Preheat oven to 450 degrees F (230 degrees C).
9. 9 Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
10. 10 Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
11. 11 Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

By Steven Brach