Roasted veal chops and red grapes are a perfect combination of flavors and textures, and this recipe will show you just how easy it is to make it at home. Not only is it delicious, but it's also paleo and AIP-friendly, making it a great option for those following a strict autoimmune protocol, as well as those looking for a paleo-friendly meal.
This dish is incredibly easy to make, with only 5 minutes of prep time and 20 minutes of cook time. It's the perfect option for a busy weeknight dinner or even a quick lunch. It's a recipe that you can make ahead of time and enjoy later. It's also great for entertaining as it's a crowd-pleaser.
This recipe pairs perfectly with paleo mashed sweet potatoes or sauteed swiss chard with bacon on the side!
New to the AIP diet? Check out this list of AIP foods that are sure to help you get started on the right track.
Roasted Veal Chops and Red Grapes
Serves: 4 Prep Time: 5 minutes Cook Time: 20 minutes
The main ingredients in this recipe are seedless red grapes, apple cider vinegar, veal chops, cooking fat, sea salt, and freshly ground black pepper. The red grapes give this dish a sweet and tangy flavor, while the apple cider vinegar adds a touch of acidity. The veal chops are tender and juicy, which makes them the perfect complement to the grapes. The cooking fat adds a rich flavor and helps to keep the chops moist.
- 1 pound seedless red grapes
- 3 tablespoons apple cider vinegar
- 4 veal chops
- 2 ½ tablespoons of cooking fat
- Sea salt and freshly ground black pepper
If you aren't certain what to use, check out our paleo cooking fats infographic for more ideas!
How to Make Roasted Veal Chops with Red Grapes
Begin by preheating your oven to a sizzling 500°F.
Then, arrange the grapes on a rimmed baking sheet and coat them with a mixture of 1 ½ tablespoons of cooking fat and vinegar. Then, sprinkle with a pinch of salt and pepper for seasoning. (Hint: use parchment paper underneath for easy cleanup!)
Slip the grapes in the oven to roast for about 10 minutes, occasionally flipping for even cooking.
While the grapes are roasting, season the veal chops with salt and pepper to taste, and then brush the remaining cooking fat over them.
Once the grapes are done, add the seasoned veal chops to the baking sheet and put them back in the oven to roast for an additional 5 minutes. Flip them over and cook for an additional 5 minutes.
Finally, serve the veal chops on plates, topped with the roasted grapes and the juices that have been rendered during cooking. Enjoy!
More Paleo Veal Recipes
If you love veal but aren't sure what to do with it, check out these recipes for inspiration!
- Veal Rolls With Zucchini Recipe
- Paleo Veal Chops With Rosemary Recipe
- Classic Veal Paupiettes Recipe
- Veal Stuffed Bell Peppers
This veal chops and red grapes recipe is a quick, easy, and delicious meal that's perfect for busy weeknights or entertaining. It's paleo and AIP-friendly, and it's a crowd-pleaser that's sure to impress. Give it a try, you won't be disappointed!
Roasted Veal Chops and Red Grapes
- 1 lb seedless red grapes
- 3 tablespoon apple cider vinegar
- 2 lb veal chops about ½ lb each
- 2 ½ tablespoon cooking fat melted and diided
- Sea salt and freshly ground black pepper to taste
- Preheat your oven to 500°F.
- Place the grapes on a rimmed baking sheet and cover them with 1 ½ tablespoon of the cooking fat and vinegar and season with salt and pepper to taste.1 lb seedless red grapes, 3 tablespoon apple cider vinegar, 2 ½ tablespoon cooking fat
- Place in the oven to roast for about 10 minutes, tossing once.
- In the meantime season the veal chops to taste with salt and pepper and rub the remaining cooking fat over them.2 lb veal chops, Sea salt and freshly ground black pepper to taste
- Add the chops to the baking sheet with the grapes and roast for 5 minutes before turning them and roasting for another 5 minutes.
- Serve with the grapes and the rendered juices on top of the chops
- Veal should be cooked to 145°F internally at the thickest point for safety
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