Cantaloupe, peaches, and ground black pepper are the bright, lively, and surprising combination that works magic with roasted venison and wilted spinach. Alongside mashed potatoes, this meal is a winner from start to finish.

Roasted Veal Chops with Cantaloupe Apricot Black Pepper Conserve & Spinach Shallots

2 large veal chops
2 tsp. olive oil
2 tsp. breadcrumbs
garlic salt
black pepper

2-3 Tbs. Cantaloupe Peach Black Pepper Conserve

1 Tbs. olive oil
1 large shallot, thinly sliced
2 cups baby spinach
salt and pepper

Mashed potatoes

Preheat the oven to 425 degrees.

Rub the veal chops with olive oil and season with garlic salt, pepper, and sprinkle with breadcrumbs.

Bake for 25-30 minutes, until cooked through and toasty on top.

Meanwhile, sauté the shallots in olive oil, adding salt and pepper to taste. Just as the shallots become crispy, add the spinach to wilt.

Serve the veal over mashed potatoes, with the sauteed spinach, and topped with the fruit conserve.