Tangy Tomato Veal Chop with Spaghetti

Ingredients

Estimated total cost: €45.12 · €11.28/serving

• 1 4-pound spaghetti squash, halved lengthwise and deseeded (scoop out the seeds with a spoon after cutting in half)Est. price €3.20–€5.60
• 5 tablespoons extra-virgin olive oil (EVOO)Est. price €0.75–€1.50
• 1 tin (2 ounces) anchovy filletsEst. price €2.50–€4.00
• 6 to 8 large garlic cloves, crushed and finely chopped (mash the garlic with the flat side of a knife for easier chopping)Est. price €0.30–€0.60
• 1 teaspoon crushed hot red pepper flakesEst. price €0.10–€0.25
• A handful of pitted oil-cured olives, choppedEst. price €0.80–€1.50
• 2 tablespoons capers, drainedEst. price €0.40–€0.80
• 1 can (14 ounces) diced tomatoesEst. price €0.90–€1.80
• 4 bone-in rib veal chops, 1 to 11/2 inches thickEst. price €32.00–€48.00
• Salt and freshly ground black pepperEst. price €0.02–€0.05

Steps

1. 1

   Prepare a microwave-safe dish by adding a layer of water about 1/4 inch deep. Put the spaghetti squash in the dish with the cut side facing downwards. Seal the dish securely using plastic wrap, ensuring to poke a few holes with a small knife to allow steam to vent. Microwave the squash on High setting for 17 minutes to cook thoroughly.

2. 2

   Begin by heating a medium skillet over medium-high heat with 3 tablespoons of extra-virgin olive oil. Once hot, add the anchovies, garlic, and red pepper flakes to the skillet. Using a wooden spoon, press and mix the anchovies into the oil as it heats up. Allow the anchovies to slowly dissolve for about 1 to 2 minutes until they release a nutty aroma. Introduce the olives, capers, and tomatoes into the skillet and bring the mixture to a gentle simmer. Lower the heat to medium-low and let it simmer until you are ready to serve.

3. 3

   Begin by heating a large skillet over medium-high heat and adding the remaining 2 tablespoons of extra-virgin olive oil. Season the veal chops generously with salt and pepper. Once the skillet is very hot and wisps of smoke start to appear, place the chops in the skillet without moving them for 5 minutes to develop a golden brown crust. Lower the heat to medium before flipping the chops. Cook them on the other side for 8 to 10 minutes until they reach your preferred level of doneness. After cooking, take the chops out of the pan and allow them to rest under a foil cover for approximately 5 minutes before serving.

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• Cultural note

  This dish combines flavors from Italian cuisine with the use of Parmigiano-Reggiano cheese and spaghetti squash. Veal chops are a popular choice in Italian cooking, known for their tenderness and flavor. The tangy tomato sauce with anchovies, capers, and olives adds a Mediterranean touch to the dish.

• Seasonal note

  This dish can be enjoyed year-round as the main ingredients like veal chops, tomatoes, and spaghetti squash are typically available in stores throughout the year.

• Health note

  Tangy Tomato Veal Chop with Spaghetti is a high-protein dish rich in vitamins A and C, essential for immune function and skin health. However, it is high in calories, fat, saturated fat, and sodium, so moderation is key. The dish also provides a good amount of fiber from the spaghetti squash and olives.