These Diavola Veal Chops bring bold, spicy flavour with a cozy, autumn twist. We've taken that classic diavola concept and paired it with a sweet and spicy Calabrian chili-apple cider glaze, roasted peaches and grapes, and charred radicchio and endive for a complete, show-stopping meal.
Tender, juicy veal meets sweet, smoky fruit and veggies, making this an elegant yet surprisingly easy dinner for two. Perfect for a date night or special weekend treat.
Why You'll Love This Recipe
- Restaurant quality at home: Elegant presentation without stress
- Incredible flavour balance: Sweet fruit, spicy glaze, savoury chops
- Perfect for two: Cozy, date-night dinner made simple
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Ingredients
Veal Chops
- Bone-in veal rib chops
- Olive oil
- Garlic
- Rosemary
- Lemon
- Calabrian chili paste
- Salt & pepper
Glaze
- Apple cider
- Calabrian chili paste
- Honey or hot honey
- Aged balsamic vinegar
- Pomegranate molasses
Fruit & Veg
- Peaches
- Red and golden seedless grapes
- Olive oil, divided
- Thyme
- Radicchio
- Endive
- Cider vinegar
- Honey
Garnish
- Micro arugula, optional
- Red chilis
- Basil herb oil
See the recipe card below for exact quantities.
Instructions
Marinate the Veal
Mix olive oil, garlic, rosemary, lemon zest, and Calabrian chili paste. Rub onto veal chops and season with salt and pepper. Cover and refrigerate for 1-2 hours.
Make the Glaze
In a small saucepan, combine apple cider, Calabrian chili paste, honey, balsamic, and optional pomegranate molasses.
Simmer until reduced by half. Set aside.
Roast the Grapes
Preheat oven to 400°F.
Toss grapes with olive oil and thyme in a roasting pan or large au gratin.
Roast for 10 minutes.
Sear the Veal
Heat a griddle or large skillet over high heat. Lightly oil with avocado or olive oil.
Lightly pat any excess moisture from the chops with paper towels, if needed.
Sear veal chops 2-3 minutes per side, including the fat cap, until golden brown.
Finish in the Oven
Toss the peach wedges with olive oil and thyme and place them in the roasting pan with the grapes. Then nestle the veal chops in and brush with glaze.
Place the roasting pan back in the oven and roast until the chops reach an internal temperature of 135°F for medium-rare, about 10 minutes depending on thickness. See Veal Cooking Temperature Guide.
📌Tip: Using a food thermometer is the most reliable method to check doneness. Remember to insert the thermometer into the thickest part of the meat, avoiding bone, for an accurate reading.
Brush with more glaze halfway through.
Char the Radicchio & Endive
Heat the griddle over medium-high heat and drizzle with olive oil.
Toss the radicchio and endive with olive oil and sear for 1-2 minutes per side until lightly charred.
Toss with cider vinegar and honey, season with salt and pepper.
Plate & Garnish
Arrange veal chops with roasted fruit, radicchio, and endive. Top with micro arugula and chili slices. Drizzle basil herb oil around the dish or serve on the side. Served sliced or whole.
Pair with creamy mashed potatoes, bomba potatoes or polenta if you’d like to add a starch.
Tips for Success
- Adjust the spice: Calabrian chili paste can vary in heat. Start with the recommended amount, then taste and add more or less to suit your preference. This keeps the veal balanced and flavourful without overpowering it.
- Best sear: Dry chops thoroughly before seasoning and marinating. Don't move them while searing.
- Don't overcrowd: If your pan is small, cook one chop at a time for even browning.
- Make ahead: Glaze can be prepared 1-2 days ahead and refrigerated. Reheat before using.
Substitutions
- Swap veal with bone-in pork chops if needed.
- Use nectarines or plums instead of peaches.
- Replace Calabrian chili paste with harissa or another chili paste.
Veal Cooking Temperature Guide
| Doneness | Internal Temp | Appearance |
| Rare | 125°F (52°C) | Very pink, very tender |
| Medium-Rare | 135°F (57°C) | Juicy with a warm pink center |
| Medium | 145°F (63°C) | Pink center, slightly firm |
| Medium-Well | 150°F (66°C) | Slightly pink, firmer texture |
| Well-Done | 160°F (71°C) | No pink, firm, less juicy |
Note: Both USDA and Health Canada recommend 145°F (63°C) with a 3-minute rest. Along with many chefs, we prefer medium-rare for tenderness.
Other Veal Recipes to Love:
- Easy Grilled Veal Chops with Dijon Caper Lemon Butter
- Tuscan Style Veal Chops
- Grilled Veal Chops with Cherry Jalapeño Sauce
- Grilled Aged Veal T-bone Chops
Equipment Used: Seared to golden perfection on the Hestan Provisions Stainless Steel Double Burner Griddle, our bone-in veal chops get a punch of heat from Calabrian chili and a sweet-tangy finish from a silky apple cider glaze whipped up in the NanoBond Butter Warmer. Meanwhile, succulent grapes and caramelized peach wedges roast beautifully in the Hestan Oval Roaster, creating layers of juicy sweetness and rich texture.
📖 Recipe
Diavola Veal Chops with Calabrian Chili-Apple Cider Glaze
Ingredients
Veal Chops
- 2 bone-in veal rib chops 1 ½ inches thick
- 1 ½ tablespoons olive oil + extra for the pan
- 2 cloves garlic minced
- 1 sprig rosemary chopped
- Zest of ½ lemon
- 2 teaspoons Calabrian chili paste plus more to taste
- Kosher salt & freshly ground black pepper
Glaze
- ½ cup fresh apple cider
- 1 ½ teaspoons Calabrian chili paste finely chopped if chunky
- 2 teaspoons honey or hot honey
- ½ teaspoon aged balsamic vinegar
- 1 teaspoon pomegranate molasses
Fruit & Veg
- 2 ripe peaches cut into thin wedges
- 1-2 cups red and golden seedless grapes
- 5 teaspoons olive oil divided, plus extra for the pan
- 1-2 sprigs of thyme
- 1 small head radicchio quartered
- 1 small endive quartered lengthwise
- 1 ½ teaspoon cider vinegar
- 1 teaspoon honey
Garnish
- 2 tablespoons micro arugula optional
- ½ -1 small red chili thinly sliced. (Or more as per your heat tolerance)
- Basil herb oil 2 tablespoon fresh basil leaves blended with 2 teaspoon olive oil, strain and use the oil
Instructions
Marinate the Veal
- Mix olive oil, garlic, rosemary, lemon zest, and Calabrian chili paste.
- Rub onto veal chops and season with salt and pepper.
- Cover and refrigerate for 1-2 hours.
Make the Glaze
- In a small saucepan, combine apple cider, Calabrian chili paste, honey, balsamic, and optional pomegranate molasses.
- Simmer until reduced by half and syrupy. Set aside.
Roast the Grapes
- Preheat oven to 400°F.
- Toss grapes with olive oil and thyme in a roasting pan or large au gratin.
- Roast for 10 minutes.
Sear the Veal
- Heat a griddle or large skillet over high heat. Lightly oil with avocado or olive oil.
- Lightly pat any excess moisture from the chops with paper towels, if needed.
- Sear veal chops 2-3 minutes per side until golden brown.
Finish in the Oven
- Toss peach wedges with olive oil and thyme and place in the roasting pan with the grapes. Then nestle the veal chops in and brush with glaze.
- Place the roasting pan back in the oven and roast until the chops reach an internal temperature of 135°F for medium-rare, about 10 minutes, depending on thickness. See Veal Cooking Temperature Guide.
- 📌Tip: Using a food thermometer is the most reliable method to check doneness. Remember to insert the thermometer into the thickest part of the meat, avoiding bone, for an accurate reading.
- Brush with more glaze halfway through.
Char the Radicchio & Endive
- Heat the griddle over medium-high heat and drizzle with olive oil.
- Toss the radicchio and endive with olive oil and sear for 1-2 minutes per side until lightly charred.
- Toss with cider vinegar and honey, season with salt and pepper.
Plate & Garnish
- Arrange veal chops with roasted fruit, radicchio, and endive. Top with micro arugula and chili slices. Drizzle basil herb oil around the dish or serve on the side.
- Pair with creamy mashed potatoes, bomba potatoes or polenta if you’d like to add a starch.
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Notes
- Adjust the spice: Calabrian chili paste can vary in heat. Start with the recommended amount, then taste and add more or less to suit your preference. This keeps the veal balanced and flavourful without overpowering it.
- Best sear: Dry chops thoroughly before seasoning and marinating. Don't move them while searing.
- Don't overcrowd: If your pan is small, cook one chop at a time for even browning.
- Make ahead: Glaze can be prepared 1-2 days ahead and refrigerated. Reheat before using.
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