Italian Veal Chops

Italian Veal Chop-3
Recipe makes 4 servings.
Approximate Cook Time: 2 hours
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Votes: 15
Rating: 4.33
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4 veal chops (4-6 oz)
1/2 teaspoon(s) sea salt, (optional)
2 teaspoon(s) oregano
1/4 teaspoon(s) black pepper, freshly ground
1 tablespoon(s) coconut oil
2 tablespoon(s) parsley, fresh, chopped
2 medium garlic clove(s), minced
1 can(s) tomatoes, (28 oz)


  1. Season each veal chop with sea salt (optional), oregano and freshly ground black pepper.
  2. Heat a large skillet over high heat. Add coconut oil when hot.
  3. Add veal chops and brown on both sides.
  4. Reduce heat to medium-low and add garlic. Continue to cook until garlic begins to brown.
  5. Add tomatoes and parsley, cover, reduce heat to low and simmer until veal is tender (about 2 hours).

This recipe inspired in part or in whole from here.


  1. ladypow

    I do not like beef. Is there a meat I can exchange for the veal such as chicken or pork cutlets?

    • Neely

      You can always switch out meats in our recipes, so yes, chicken or pork both sounds like great substitutes. Let us know how it goes!

  2. tbpaulsen

    I made this recipe with pork chops instead of veal. I ended up grilling the pork chops for about 5-7 minutes and then finished them off in the tomato sauce for 30mins. They turned out great!

  3. Lz

    This says Veal chops but directions list pork, FYI. Hopefully it is OK with Veal as I bought veal :)

    • Neely

      Lz – So sorry about that! That was just a mistake in the recipe. I edited it so it says veal throughout. Thanks so much for letting me know!

  4. donald.thurmond

    Do you have any nutritional values for this meal?

    • Neely Quinn

      donald.thurmond – I just added it for you. You can see it if you’re logged in, but here it is in case you’re not a member:

      4 servings (info is per serving)
      Calories – 346
      carbs – 9g
      fat – 19g
      protein – 33g

  5. angela l

    Tastes pretty good. I didn’t like the idea of my one year old eating veal so we used pork chops too. It also cut down on the cooking time which was great!!

  6. Rebecca

    This recipe had no redeeming features for us I’m afraid. The veal was just connective tissue even though it was grass fed organic. There was about a dime size of “real” meat on each chop.

    On the plus side, our dogs really enjoyed the bones!

  7. Amilda B

    Couldn’t get veal chops, so I got veal cutlets cubed instead. Is this a good substitute? Should I make any changes to the recipe to make this work or can I just follow the same directions?

  8. Julian

    Really? Veal? You’ve got to be kidding. I’ll bet Stone Age humans didn’t abuse their meat animals like that.

    • Neely

      Julian – Why does veal have to be abused? You can get humanely raised animals of all kinds, even young cattle.

  9. Danielle C

    It would be really nice if there was an option to print the recipes for all week on “recipe card” size sections or at least more compact and all at once.

    • Karen

      Danielle, Thank you for the feedback.

      As of last week we added the ability for members to print out all of the week’s recipes at one time and in a more compact format. If you log into your account you should be able to print them out from the new customizable meal plan page by clicking on “Download Recipes PDF” just above that week’s list of meals.

      Additionally we like the idea of creating a “recipe card” size and we’ll add it to the list of improvements we are working on.

  10. Christine

    if using pork chops instead of veal, how long should the meat simmer?

    • Molly

      Hi Christine – I would recommend simmering the pork chops for 60 to 75 minutes instead.

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