Veal Chops with Capers and LemonServes 4
4 tbsp olive oil Juice and finely grated zest of 1 lemon 2 tbsp finely chopped thyme leaves Salt and freshly ground black pepper 4 rose veal chops 6 unpeeled garlic cloves, bashed 2 bay leaves a half glass of white wine 1½ tbsp capers, rinsed 3 tbsp cream or sour cream
In an ovenproof dish large enough to hold all the chops in a single layer, whisk together olive oil, the lemon zest, half the lemon juice, the thyme and a few grinds of black pepper. Add the chops, garlic and bay, and turn over in the marinade. Cover and leave to marinate for a couple of hours.
Pre-heat the oven to 425F. Lift the chops from the dish (reserve the marinade), pat dry on kitchen paper and warm the remaining oil in a frying pan over a medium-high heat. Season the chops and fry on both sides for a minute or two, until browned, then place them back in the marinade dish. Deglaze the pan with the wine, scraping up any browned bits, and pour the wine from the pan and the remaining lemon juice into the oven dish. Give everything a stir and cook, uncovered, in the oven for 20 minutes, basting halfway through.
Place the chops on a warm plate. Put the oven dish on the burner (if it's not suitable for the stove top, tip the juices into a small pan) over medium-low heat, stir in the capers and cream, adjust the seasoning and simmer gently for a minute or two. Spoon sauce over the chops and serve.