Veal Chops with Squash and Pears

Sweet pumpkin marries well with tangy pears in Gino D'Acampo's slow-cooked veal chop roast
By Gino D'Acampo
Veal Chops with Squash and Pears
  • Rating:
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the chops

  • 8 sprigs rosemary, leaves chopped
  • 8 tbsp clear honey
  • 1 tbsp chopped mint
  • 4 tbsp olive oil
  • 4 veal chops
  • salt and black pepper

For roasting

  • 3 pears, quartered and core removed
  • 100 g new potatoes
  • 2 harlequin squash, peeled, cut into 3cm chunks
  • 5 cloves garlic
  • 4 tbsp olive oil
  • salt and black pepper


1. Preheat the oven to 180C/gas 4. Combine the rosemary with the honey, mint, and olive oil. Season with salt and pepper.

2. Place the chops onto a bowl and massage this herb mixture into the meat.

3. Transfer the chops to a large roasting tin and scatter over the pears, potatoes, squash and garlic cloves. Drizzle with olive oil and season with salt and pepper.

4. Roast for 1 hour, or until the meat is tender, and the fruit and vegetables cooked.

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