Veal loin chops

Veal Loin Chops Marengo

  • Author: La Cuisinière
  • Prep Time: 30 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 mins
  • Yield: 6 1x
  • Category: Main
  • Cuisine: Homestyle


Italian style veal loin chops slow cooked to melt in your mouth tenderness.



  • 6 veal loin chops
  • 1 medium sized onion, chopped fine
  • 3 large cloves of fresh garlic, chopped fine
  • Olive oil
  • 1 tablespoon butter
  • Holland House® white wine with lemon, 1 1/2 cups
  • Prepared chicken broth, 1 1/2 cups
  • 1 (15 oz. ) can of chopped tomatoes seasoned with garlic, basil and oregano; do not drain
  • 2 large tablespoons of seasoned tomato paste
  • 3/4 cup flour
  • Salt and freshly cracked pepper to taste
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoons Italian seasoning


  1. Mix the flour with the salt, pepper and Italian herbs. Coat the chops until completely covered and set aside.


  1. Chop the onions and garlic. Fry on medium low heat in olive oil and butter until just golden.


  1. Turn off the heat or reduce to low. Add wine, chicken broth and contents of the can of tomatoes. Add tomato paste and stir combine well. Simmer for about 5 minutes.
  2. Place the chops as level as possible in the bottom of a 6.5 quart slow cooker. They will overlap but you can re-position them during the cooking time.


  1. Pour the sauce mixture over the veal chops.
  2. Set the slow cooker to LOW for 6 or 7 hours. Cook until the meat falls off the bone. (If using chops). The sauce should also be thick and coat a spoon.

Fall off the bone tender! Veal stew recipe in the slow cooker - Marengo style.

  1. Serve over rice or fresh Pappardelle pasta.


You can also use the Instant Pot® for this recipe.  Sauté the onions and proceed as described.  Use the “meat” function and adjust the time if needed.

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