Braised veal chops with kritharaki

Braised veal chops with kritharaki

A la Grecque
Mark Roper

Kritharaki is small rice-shaped pasta that is used in many Greek casseroles. It is also sold in many supermarkets by the Italian name risoni or rosmarino. Kritharaki is usually cooked in the meat juices so that it absorbs the flavours of the dish. It is generally cooked until it is quite soft, instead of al dente.

The quality of veal chops can vary depending on the age of the animal. For this dish you don’t want baby veal, which will dry out in a casserole, so ask your butcher for chops from an animal that is about 6 months old.


Quantity Ingredient
8 veal chops
freshly ground black pepper
125ml extra virgin olive oil
2 onions, sliced
2 garlic cloves, chopped
250ml dry white wine
1 litre veal stock
or 1 litre Chicken stock
1 bay leaf
250g kritharaki or risoni


  1. Heat the oven to 160ºC. Season the chops with salt and pepper.
  2. Heat the oil in a heavy-based frying pan and brown the chops well, a few at a time. As each batch is browned, transfer to a casserole or baking dish.
  3. Add the onions to the frying pan and sauté for a few minutes until they begin to soften and turn a light golden brown. Add the garlic and stir for a minute, then tip into the baking dish with the chops.
  4. Pour the wine into the frying pan and allow to bubble over a high heat for a few minutes, stirring well to scrape up any brown bits from the bottom of the pan. Pour onto the chops then add the stock and the bay leaf.
  5. Cover with a tight-fitting lid and cook in the oven for 45 minutes. Lift the chops out of the casserole and set aside in a bowl.
  6. Add the kritharaki to the casserole and stir in well with ¾ teaspoon of salt. Increase the oven temperature to 180ºC. Return the casserole to the oven, uncovered, for a further 25 minutes, or until the liquid has been absorbed. Return the chops to the casserole dish and leave on the stovetop for 10 minutes to warm through. Serve with a crisp green salad.
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