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A pan of Diavola Veal Chops with Chili Apple Cider Glaze served with roasted grapes and peaches.

Diavola Veal Chops with Calabrian Chili–Apple Cider Glaze

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 vibrant greens, making this an elegant yet surprisingly easy dinner for two. Perfect for a date night or special weekend treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating time 1–2 hours 1 hour
Total Time 1 hour 50 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 2

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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Video

Notes

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.
Keyword diavola, recipe for veal chops, recipe for veal chops with bone in, recipes for veal chops bone in, veal chops in oven, veal chops recipes
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