Seared Pork or Veal Chops with Peas, Scallions & Pancetta Dinner Recipe
This quick and flavorful dinner recipe combines seared pork or veal chops with sautéed pancetta, sweet peas, and tender scallions for a perfect spring or summer meal. Whether using pork for its savory depth or veal for its delicate sweetness, this one-pan dish is an elegant and satisfying choice for any evening.
Equipment
- Large skillet
Ingredients
- 2 center-cut bone-in pork or veal chops about 1 ½ inches thick
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 slices pancetta ¼-inch thick (3 to 4 ounces total)
- 1 tablespoon unsalted butter
- 1 bunch scallions about 8, halved or quartered lengthwise
- ¼ cup chicken stock or water
- 2 cups sugar snap peas sliced ¼ inch thick (or shelled English peas)
- Lemon juice to taste
- Chopped fresh chives for garnish
Instructions
- Prepare the Chops: Lightly season the pork or veal chops on both sides with kosher salt and freshly ground black pepper. Set aside while preparing the skillet.
- Cook the Pancetta: Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the pancetta slices and cook for about 3 minutes, turning occasionally, until they are crispy and browned evenly. Transfer the cooked pancetta to a plate lined with paper towels to drain.
- Sear the Chops: In the same skillet, carefully place the chops and sear them without moving for 2 to 3 minutes, or until the underside develops a deep golden crust. Flip the chops and sear the other side for an additional 2 to 3 minutes. Once both sides are golden, transfer the chops to the plate with the pancetta.
- Cook the Vegetables: Lower the heat to medium and melt the butter in the skillet. Add the scallions and cook them for about 5 minutes, stirring occasionally, until they soften and turn golden brown. Pour in the chicken stock or water to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Toss in the sliced sugar snap peas (or shelled peas) and stir gently to coat them in the pan juices.
- Braise the Chops: Return the pork or veal chops to the skillet, nestling them on top of the peas and scallions. Cover the skillet with a lid and let everything simmer over low heat for 7 to 10 minutes, or until the chops are fully cooked but still juicy.
- Finish and Serve: Remove the lid and squeeze a bit of fresh lemon juice over the entire dish to enhance the flavors. Garnish the top with the crispy pancetta and a sprinkle of freshly chopped chives. Serve immediately while warm.
Notes
Ingredient Tips: Choose humanely raised veal for a richer flavor and ethical sourcing. Sugar snap peas add a crisp texture, but English peas provide a sweeter taste—use a combination if preferred.
Variations: Replace pancetta with bacon for a smokier flavor or add a pinch of red pepper flakes for a spicy kick.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve the texture of the peas and scallions.
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