Grilled Veal Chops Pizziaola

Veal chops pizzaiola is a classic Italian preparation where broiled meat meets a bold, punchy tomato sauce loaded with anchovies, capers, garlic, and herbs. The chops get rubbed with olive oil and oregano and rest at room temperature for two hours so they cook evenly under the broiler, then get topped with a thick, concentrated sauce that’s pure Naples.

The pizzaiola sauce builds layers of savory depth. Wilted onions, Italian plum tomatoes, garlic, basil, and oregano cook down first, then the reserved tomato juice goes in with anchovy fillets pounded to a smooth paste. The anchovies dissolve into the sauce and add a salty, umami backbone that’s not fishy at all. Capers stirred in at the end bring briny pops throughout.

Broiling the chops on a preheated pan gives them a charred, crusty exterior while the inside stays juicy. Turn them several times during the 10-minute cook and brush with the remaining oil-oregano marinade in the last few minutes for an extra layer of herb flavor.

Chef Tips

• Pat the chops completely dry before rubbing with oil. Moisture prevents charring and causes steaming
• Preheat the broiler pan. Starting on a hot surface gives you a sear from the bottom while the broiler works from above
• The sauce should be thick enough to nap the chops without running off. If it’s too thin, let it reduce uncovered for a few more minutes
• Serve on warmed plates so the sauce stays fluid and doesn’t congeal on cold porcelain

Variations

• Use bone-in pork chops as a more affordable substitute for veal
• Add a splash of red wine to the sauce along with the tomato juice for deeper flavor
• Scatter torn fresh basil over the finished dish instead of parsley for a brighter herb finish