Chuletas de ternera Diavola con glaseado de sidra de manzana y chile

Name: Diavola Veal Chops with Chili Apple Cider Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 bone-in veal rib chops, 1 ½ inches thick; 1 ½ tablespoons olive oil + extra for the pan; 2 cloves garlic, minced; 1 sprig rosemary, chopped; Zest of ½ lemon; 2 teaspoons Calabrian chili paste (plus more to taste); Kosher salt &amp; freshly ground black pepper; ½ cup fresh apple cider; 1 ½ teaspoons Calabrian chili paste (finely chopped if chunky); 2 teaspoons honey or hot honey; ½ teaspoon aged balsamic vinegar; 1 teaspoon pomegranate molasses; 2 ripe peaches, cut into thin wedges; 1-2 cups red and golden seedless grapes; 5 teaspoons olive oil, divided, plus extra for the pan; 1-2 sprigs of thyme; 1 small head radicchio, quartered; 1 small endive, quartered lengthwise; 1 ½ teaspoon cider vinegar; 1 tsp honey; 2 tablespoons micro arugula, optional; ½ -1 small red chili, thinly sliced. (Or more as per your heat tolerance); Basil herb oil (2 tbsp fresh basil leaves blended with 2 tsp olive oil, strain and use the oil); Provisions Double Burner Griddle; NanoBond Butter Warmer; Provisions Large Oval Roaster; OvenBond Medium Sheet Pan with Rack

Diavola Veal Chops with Chili Apple Cider Glaze

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

These Diavola Veal Chops bring bold, spicy flavour with a cozy, autumn twist. We’ve taken that classic Diavola concept and paired it with a sweet and spicy Calabrian chili–apple cider glaze, roasted peaches and grapes, and charred radicchio and endive for a complete, show-stopping meal.

Tender, juicy veal meets sweet, smoky fruit and vibrant veggies, making this an elegant yet surprisingly easy dinner for two. Perfect for a date night or special weekend treat.

Ingredients

Veal Chops

2 bone-in veal rib chops, 1 ½ inches thick
1 ½ tablespoons olive oil + extra for the pan
2 cloves garlic, minced
1 sprig rosemary, chopped
Zest of ½ lemon
2 teaspoons Calabrian chili paste (plus more to taste)
Kosher salt & freshly ground black pepper

Glaze

½ cup fresh apple cider
1 ½ teaspoons Calabrian chili paste (finely chopped if chunky)
2 teaspoons honey or hot honey
½ teaspoon aged balsamic vinegar
1 teaspoon pomegranate molasses

Fruit & Veg

2 ripe peaches, cut into thin wedges
1-2 cups red and golden seedless grapes
5 teaspoons olive oil, divided, plus extra for the pan
1-2 sprigs of thyme
1 small head radicchio, quartered
1 small endive, quartered lengthwise
1 ½ teaspoon cider vinegar
1 tsp honey

Garnish

2 tablespoons micro arugula, optional
½ -1 small red chili, thinly sliced. (Or more as per your heat tolerance)
Basil herb oil (2 tbsp fresh basil leaves blended with 2 tsp olive oil, strain and use the oil)

Directions

Marinate the Veal

Mix olive oil, garlic, rosemary, lemon zest, and Calabrian chili paste.
Rub onto veal chops and season with salt and pepper.
Cover and refrigerate for 1–2 hours.

Make the Glaze

In a small saucepan, combine apple cider, Calabrian chili paste, honey, balsamic, and optional pomegranate molasses.
Simmer until reduced by half and syrupy. Set aside.

Roast the Grapes

Preheat oven to 400°F.
Toss grapes with olive oil and thyme in a roasting pan or large au gratin.
Roast for 10 minutes.

Sear the Veal

Heat a griddle or large skillet over high heat. Lightly oil with avocado or olive oil.
Lightly pat any excess moisture from the chops with paper towels, if needed.
Sear veal chops 2–3 minutes per side, including the fat cap, until golden brown.

Finish in the Oven

Toss peach wedges with olive oil and thyme and place in the roasting pan with the grapes. Then nestle the veal chops in and brush with glaze.
Place the roasting pan back in the oven and roast until the chops reach an internal temperature of 135°F for medium-rare, about 10 minutes depending on thickness. See Veal Cooking Temperature Guide.
Tip: Using a food thermometer is the most reliable method to check doneness. Remember to insert the thermometer into the thickest part of the meat, avoiding bone, for an accurate reading.
Brush with more glaze halfway through.

Char the Radicchio & Endive

Heat the griddle over medium-high heat and drizzle with olive oil.
Toss the radicchio and endive with olive oil and sear for 1–2 minutes per side until lightly charred.
Toss with cider vinegar and honey, season with salt and pepper.

Plate & Garnish

Arrange veal chops with roasted fruit, radicchio, and endive. Top with micro arugula and chili slices. Drizzle basil herb oil around the dish or serve on the side. Served sliced or whole.
Pair with creamy mashed potatoes, bomba potatoes or polenta if you'd like to add a starch.