13 Jan 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Roasted Veal Chops With ...

This dish makes a great dinner to share with good friends on a Saturday night.  You can hang out in the kitchen, asking your pal to be your sous chef or with a little prior preparation, serve dinner in a more formal setting.  Either way, you will love the way the veal chops look and taste.

Don’t let the list of instructions scare you. I know it looks complicated to assemble but that is because I broke down the steps into small tasks.  You can prepare the puree vegetables ahead of time and then all that is left for the last minute is to cook the chops and finish the sauce.


6 veal chops, 1 1/2 inches thick, which is about 12 ounces each

6 garlic cloves

1 tablespoon salt

2 tablespoons fresh thyme leaves or 2 teaspoons dried

3 tablespoons fresh rosemary leaves or 1 tablespoon dried

5 tablespoons extra virgin olive oil

10 plum tomatoes cut into quarters lengthwise

3 parsnips, peeled and cut into thirds

8 large shallots, peeled and cut into quarters

2 cups dry white wine

2 cups chicken broth

Equipment Needed: small bowl, mini chop, large mixing bowl, large roasting pan, medium roasting pan, 12 inch non-stick frying pan


  • Chop garlic and add the salt.  Let sit for 10 minutes. Mash garlic into a paste.
  • In mini chop, add garlic paste, thyme and rosemary.  Pulse on low and add 3 tablespoons of olive oil.  Continue to pulse mixture until oil is blended.  Place one tablespoon of mixture aside for later.
  • Pat chops dry with paper towels and place in large roasting pan.
  • Rub the chops on both sides with the herb mixture and set aside. Can be prepared up to 4 hours before cooking.  Cover and put into refrigerator.
  • Preheat oven to 400 degrees.
  • Place tomatoes, parsnips and shallots into bow and toss with 1 tablespoon olive oil, salt and pepper to taste.
  • Place vegetables; cut side up, in one layer in baking pan.  Roast in oven for 20 minutes.
  • While the vegetables are roasting, heat remaining one tablespoon of olive oil over moderately high heat until hot and sear chops in two batches, until golden brown, which will take about 3-4 minutes a side.
  • Wipe out roasting pan and transfer the seared chops.
  • Place the frying pan aside without washing.
  • Reduce temperature to 375 degrees.
  • Transfer vegetables to lower third of oven and put the chops on the upper third.
  • Cook chops about 20 minutes or when thermometer registers 160 degrees for medium. I prefer my veal medium rare, so 15 minutes is enough time.  They will continue to cook once removed from oven.
  • While chops and vegetables are roasting, heat frying pan over medium high heat and add wine with the reserved herbs.  Bring to boil and continue boiling until it is reduced to about 1/3 cup.
  • Add the broth and continue to boil for another 5 minutes, reducing liquid to 1 cup.
  • Remove chops from oven and add accumulated pan juices into wine mixture.  Season with salt and pepper.
  • Puree vegetables in mini chop or blender.
  • Serve veal chop over ¼ cup of the vegetable puree.

Serves 6



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