Veal Chops in Cherry-Pepper Sauce Recipe (2024)

What would be a good substitute for the hot cherry peppers? a different type of hot pepper?

I have read that Professional Chefs sear veal chops very quickly then transfer them to an oven preheated to the desired internal temperature of the customer's order to finish cooking. This method would presumably hold the meat at the desired internal temperature & not allow it to continue to climb higher making for overdone veal chops while the additional chops in your batch are being seared. Unfortunately cooking veal at 5 to 6 minutes a side after searing would make my two dogs smile widely.

And PS, it helps to coat each side of the chop or halibut steak with a thin coat of mayonnaise before searing. You won't taste the mayonnaise but it will brown more evenly and at at a lower temperature. Amazing Ribs and Serious Eats both explain science reason this works.

I grew up eating this dish in upstate New York but with pork chops. The pickled cherry peppers are delicious and you can cut them smaller to cut down on the heat. (We eat these in Utica Greens all the time, a scrumptious dish that can scarcely call a green.) I do brown the chops in my cast iron skillet then transfer them to a sheet pan to finish in the oven while I make the sauce. I love the idea of trying this with Ahi or Halibut! Thank you for the suggestions!

I make this often with pork chops, and halibut. Pork and veal chops, and halibut, benefit from an hour or two in a 5% brine for some science reason. For chops /halibut less than 1" thick a high temperature sear in a preheated cast iron pan works - maybe 3 minutes a side. For thick chops and halibut I find reverse sear is easier to get right than sear and finish in oven (Google "reverse sear Amazing Ribs or Serious Eats.")

This was superb, very flavorful, and easy to make. My “a piacere” was that I used pork chops. I could only find sweet pickled cherry peppers so I added a pinch of hot chili flakes. I was out of white wine. I had a grossly sweet rose so I used that, just to use it up. Didn’t hurt it at all! Followed all the other directions, served with the spaghetti with butter and parm, and green beans. I believe the brine helps to tenderize the chop. So very delicious, this goes into regular rotation!

This is my husbands go to at least 2 times a week... he uses pork chops, chicken, steak.... delicious!!! Since we moved to AZ from NJ it was rough trying to find our fav cherry pepers by B & G... no where to be found in Tucson. We found Mazetti sliced cherry pepers and they work!!!Everything here is chili peppers!!!Delicious!!!

i have made this with pork chops and my home-canned cherry peppers (moderately hot.) would love to try it with veal chops but they are nearly impossible to find (tried all three of my usual grocery stores - if I drive about 40 minutes each way to the other side of town, maybe they could be found. maybe not. ) it is a delicious dish with the pork, lightly seared.

Sam, I’ve wanted to make this for some time - but in the time of Covid…I didn’t have cherry peppers, so I subbed pepperoncini. I added a tsp of honey and 1/4 cup of homemade chicken stock. I still added the white wine and brine. Pan seared the veal chops, put it all together and it was oh so good!

I guess I broke all the rules here. Tried chicken breasts, seared until meat thermometer read 160, then chucked into toaster oven set to 300 while sauce was finalized. Used mixture of hot and sweet cherry peppers, the latter of which are sweet in name only, then only 1/3 cup of pepper juice. Final sin was pouring in a few ounces of Trader Joe tomato sauce as a coda. End result is so terrible we have had this every other Friday night since the recipe was published.

It seems there are many for whom the hot pickled cherry peppers are not working. Try "sweet pickled cherry peppers"....same jar, same brand, same peppers. They are by no means sweet. In this case I think sweet simply means mild, not hot. Many thanks to the reader who suggested a light mayonnaise coating to brown the chops. I always use this for grilled sandwiches, but never considered it for anything else. It's real!

Delicious! Just a bit too hot for my taste. I used sliced hot cherry peppers - next time I think I will use a mixture of hot cherry peppers and sweet ones. This is a keeper!

This was fantastic, although I will say that cooking the veal chops at 5 mins per side made them medium-well. They would have been better with 3-4 mins per side.

My Aunt, 1st generation Italian-American, used to make a variation of this dish, with pork chops and hot cherry vinegar-peppers. No wine. Only olive oil. Instead of serving with spaghetti, she always made it with mashed potatoes on the side, which she made first without any butter, then just before serving, she'd put the mashed potatoes in the skillet so they got a brown crust from the sauce. Fantastic!

My husband said this is the best thing I’ve ever cooked. I have to agree. Used my home grown and pickled cherry bomb peppers and served it with pasta as pictured. I only made 2 veal chops but kept the sauce recipe for four. The more sauce the better. This is heaven!

@Sandra - I couldn't find cherry peppers and used a banana pepper mix, it came out excellent. Peppadew would also work. Just be mindful that cherry peppers are naturally more fruity, and if you use a more hot/acidic pepper mix, you may want to add something sweet for balance (I used honey)

I grew up eating this dish in upstate New York but with pork chops. The pickled cherry peppers are delicious and you can cut them smaller to cut down on the heat. (We eat these in Utica Greens all the time, a scrumptious dish that can scarcely call a green.) I do brown the chops in my cast iron skillet then transfer them to a sheet pan to finish in the oven while I make the sauce. I love the idea of trying this with Ahi or Halibut! Thank you for the suggestions!

The pickled hot cherry peppers were so hot they rendered the sauce inedible for us. Perhaps a different kind of cherry peppers would be a little more palatable.

I couldn't find hot cherry peppers--used sweet and added a sprinkling of flatiron pepper co, dark and smoky blend. No white wine either, used tomato bouillon. Turned out fine.

Would it be ok to do this pork tenderloin?

Unless you like pickled peppers I would avoid this one. I made it according to directions except I could only find sweet pickled peppers. The sourness of the sauce was disconcerting and didn’t I my opinion go well with the rest of the meal.