Veal Chops With Spinach and Pancetta

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1578 calories; 93 grams fat; 32 grams saturated fat; 3 grams trans fat; 44 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 166 grams protein; 484 milligrams cholesterol; 1662 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. Season the chops with salt and pepper to taste, divide among 4 plates, and spoon spinach mixture on top. Serve immediately.

30 minutes