Veal Chops with Stewed tomators and white beans

For a comforting and easy to make main course try Chuck Hughes’ seared veal chops served with cherry tomatoes and white beans

Easy, Moderate, Complex

Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Prep Time: 12 hours

Yield: 4 servings


  • For the veal chops:
    • 4 veal chops
    • Salt and pepper
    • 1 tablespoons of olive oil (15 ml)
  • For the beans:
    • 2 cups dry white beans (500 ml) or rinsed canned white beans
    • 1 tablespoons of olive oil (15 ml)
    • 1 shallot, minced
    • 2 cloves garlic, sliced
    • 2 cups cherry tomatoes (500 ml)
    • 3 cups veal stock (750 ml)
    • 2 sprigs fresh rosemary
    • 2 sprigs fresh thyme
    • Salt and pepper
  • For the garnish:
    • Zests of 1 lemon


  1. Preheat oven to 350 ˚F (180 ˚C).
  2. For the beans: Soak the dry beans overnight in water.  Rinse and drain the beans. In an oven-safe sauté pan, heat the oil and add the shallots, sautéing until translucent.  Add the garlic and continue cooking for 1 minute.  Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper.  Place in oven and bake for 30 minutes. Remove and keep warm.
  3. For the Veal Chops: Season veal chops with salt and pepper, drizzle with olive oil and set aside.
  4. In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each.  Remove from skillet and put the veal chops in the oven for about 12 minutes.
  5. For Serving: When ready to serve, spoon tomato and bean mixture on top of veal chops.   Garnish with lemon zests and a drizzle of olive oil.  Serve with thick slices of grilled country bread,some olive oil and grated garlic.