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Ingredients

600g sebago potatoes, peeled, quartered
2 tablespoons olive oil
4 (150g each) veal t-bone chops
135g jar green olive tapenade
270g jar chargrilled capsicum, drained, cut into strips
steamed green beans, to serve

Method

Step 1 Preheat oven to 200°C. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until potatoes are tender. Drain.
Step 2 Meanwhile, heat 1 tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook veal, in batches, for 2 minutes each side or until browned. Transfer to a plate. Spread 2 teaspoons of tapenade over each side of veal chops. Transfer to a shallow baking dish.
Step 3 Add potatoes to veal. Drizzle with remaining oil. Bake, uncovered, for 15 minutes or until veal is cooked through. Remove veal to a plate. Cover with foil to keep warm. Add capsicum to potatoes. Bake for a further 5 minutes or until potatoes are golden and capsicum is heated through.
Step 4 Serve veal with potatoes, capsicum and steamed green beans.

Veal chops with green olive tapenade

How to make Veal chops with green olive tapenade

Ingredients

Method