VEAL CHOPS WITH PUTTANESCA SAUCE AND ALFREDO SPAGHETTI SQUASH

Veal Chops with Puttanesca Sauce and Alfredo Spaghetti Squash image

Yield 4 servings

Number Of Ingredients 13

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Ingredients

1 4-pound spaghetti squash, halved lengthwise and seeded
5 tablespoons extra-virgin olive oil (EVOO)
1 tin (2 ounces) anchovy fillets
6 to 8 large garlic cloves, crushed and chopped
1 teaspoon crushed hot red pepper flakes
A handful of pitted oil-cured olives, chopped
2 tablespoons capers, drained
1 can (14 ounces) diced tomatoes
4 bone-in rib veal chops, 1 to 1 1/2 inches thick
Salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano
2 tablespoons butter
1/4 cup finely chopped fresh flat-leaf parsley (a couple handfuls)

Steps:

To a microwave-safe dish add 1/4 inch of water. Place the spaghetti squash in the dish cut side down. Cover the dish tightly with plastic wrap. With a small knife puncture a few holes in the plastic so that the steam has a way to escape. Place the squash in the microwave on High power for 17 minutes.
Heat a medium skillet over medium-high heat with 3 tablespoons of the EVOO. Add the anchovies, garlic, and red pepper flakes. With a wooden spoon, mash the anchovies into the oil as it heats. The anchovies will begin to melt about after 1 to 2 minutes and they will develop a nutty flavor. Add the olives, capers, and tomatoes and bring it up to a simmer. Reduce the heat to medium low and simmer until ready to serve.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the veal chops with salt and pepper. Once the pan is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest, covered with a foil tent for about 5 minutes.
Remove the spaghetti squash from the microwave very carefully-it is piping hot. Using a fork, scrape the "spaghetti" from the squash shell and place in a bowl. Toss the "spaghetti" with the Parmigiano-Reggiano, butter, parsley, salt, and pepper. Toss to coat.
Serve each chop with some of the puttanesca sauce on top and a portion of the "spaghetti Alfredo" alongside.