veal chop recipe
- The Best veal chop recipe
- Classic Pan-Seared Veal Chop with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Pan-Seared Veal Chop with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Pan-Seared Veal Chop with Garlic Butter Sauce
The Best veal chop recipe
Classic Pan-Seared Veal Chop with Garlic Butter Sauce
A rich and flavorful dish featuring tender veal chops cooked to perfection with a luxurious garlic butter sauce. Perfect for special occasions or a gourmet weeknight meal.
🥘Ingredients
- 4 veal chops (about 1-inch thick)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ cup reserved veal juices (from cooking)
- Salt and pepper to taste
- Fresh parsley, chopped
- Grated Parmesan cheese
👨🍳Directions
-
1
Pat veal chops dry with paper towels and season generously with salt and pepper. Set aside. -
2
In a large skillet, heat olive oil over medium-high heat. Add veal chops and sear for 3–4 minutes per side until golden brown. Remove chops and set aside. -
3
In the same skillet, melt butter over medium heat. Add minced garlic and thyme, cooking for 30 seconds until fragrant. Sprinkle chops with flour and toss to coat. -
4
Return chops to the skillet and cook for 2–3 minutes more until lightly browned. Remove and set aside. -
5
In the same skillet, reduce heat to medium-low. Add heavy cream, lemon juice, and Dijon mustard. Simmer for 3–4 minutes until slightly thickened. Stir in reserved juices and adjust seasoning with salt and pepper. -
6
Pour sauce over veal chops and gently toss to coat evenly. Serve immediately with fresh parsley and grated Parmesan.
🔧Equipment
- Large skillet (cast iron preferred)
- Knife and cutting board
- Mixing bowl
- Measuring spoons
- Wooden spoon
- Oven (optional, for finishing if desired)
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, let veal chops rest for 10 minutes after cooking before serving.
- Use high-quality veal chops for the best flavor and texture.
- Substitute heavy cream with half-and-half for a lighter option.
- Optional: Broil chops for 1–2 minutes at the end for a crispy finish.
Watch Video Of How Classic Pan-Seared Veal Chop with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Pan-Seared Veal Chop with Garlic Butter Sauce
What is the best way to prepare a juicy veal chop?
To prepare a juicy veal chop, start by selecting high-quality veal cuts like the loin or chuck. Season with kosher salt and freshly ground black pepper, then sear in a hot pan with butter or olive oil until the exterior is golden brown and the interior reaches 135°F (57°C) for medium-rare. Let it rest for 5–10 minutes before slicing to retain juices.
How do I ensure my veal chop stays tender?
For extra tenderness, marinate the veal chop in a mixture of olive oil, garlic, herbs (like rosemary or thyme), and a splash of lemon juice for at least 30 minutes before cooking. Avoid overcooking—use a meat thermometer to check doneness (130°F–135°F for medium-rare) and let it rest before slicing.
Can I use frozen veal chop, and if so, how?
Yes, you can use frozen veal chop, but thaw it thoroughly in the refrigerator overnight before cooking. Pat dry with paper towels to remove excess moisture, as excess water can prevent proper searing. Cook as usual, but adjust cooking time slightly—frozen meat may take 2–3 minutes longer to reach the desired doneness.
What are the best accompaniments for veal chop?
Veal chop pairs beautifully with classic sides like roasted potatoes, creamy mashed potatoes, or a fresh green salad dressed with lemon and olive oil. For a complete meal, serve with a simple roasted vegetable medley or a light mushroom risotto. A red wine reduction or a crisp white wine also enhances the dish.
How can I avoid drying out the veal chop during cooking?
To prevent drying, avoid overcrowding the pan when searing and cook over medium-high heat. Use a thin layer of oil or butter to create a crispy crust while keeping the inside moist. Additionally, let the veal chop rest for 5–10 minutes after cooking before slicing to redistribute juices.
