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Pan-Fried Veal Chops with Smoky Boston Beans
Browned veal chops with crisp fat edges and nutty brown butter, served with quick smoky butter beans in tomato, chipotle and treacle. A fast take on slow-baked beans.
- YieldServes 2
- Hands-on25 min
- Total25 min
- Difficulty
Ingredients
- 2veal chops, about 250 g each
- 1 tbspvegetable oil
- 2 tbspbutter
- 1 tbspchives, chopped
- to tastesea salt and freshly ground black pepper
For the Boston beans
- 2 tbspolive oil
- 1large shallot
- 2 clovesgarlic
- 1 tspcumin seeds
- 1 tsptomato purée
- 1 tspsmoked paprika
- 120 groasted red peppers, from a jar
- 1 tspchipotle paste
- 1 tbspblack treacle
- 1 canbutter beans, 400 g can, drained and rinsed
- 250 gtomato passata
- 1lemon, zest and juice
- 10 gflat-leaf parsley, finely chopped
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