VEAL CHOPS WITH SPINACH AND PANCETTA

Veal Chops With Spinach and Pancetta image

Provided by Molly O'Neill

Time 30m

Yield Four servings

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil
4 veal loin chops, 1 inch thick
4 ounces pancetta, cut into i-inch cubes
5 large cloves garlic, peeled and minced
20 cups spinach leaves, stemmed, washed and torn
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Heat the oil in a large nonstick skillet over medium-high heat. Add the veal and sear until browned, about 5 minutes per side. Lower the heat and cook about 20 minutes. Set aside and keep warm.
Add the pancetta to the pan stirring, until browned, about 3 minutes. Stir in the garlic. Begin adding spinach, turning with tongs, adding more as it wilts until all is in the pan. Cook for 2 minutes. Adjust seasoning.
Season the chops with salt and pepper to taste, divide among 4 plates, and spoon spinach mixture on top. Serve immediately.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 727 milligrams, Sugar 1 gram, TransFat 1 gram