Go Back
–+ servings
Veal is a delicious meat option that often piques the curiosity of many food enthusiasts. In this post, we will explore what veal meat is, the different types of veal available, how to cook it, and how it compares to beef. We'll also address some common questions about veal to help you better understand this distinctive meat.
Print

Perfect Veal Chop Recipe

Veal is a delicious meat option that often piques the curiosity of many food enthusiasts. In this post, we will explore what veal meat is, the different types of veal available, how to cook it, and how it compares to beef. We'll also address some common questions about veal to help you better understand this distinctive meat.
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings 2

Equipment

  • Cast-Iron Skillet
  • Aluminum Foil
  • Instant Read Thermometer
  • Kitchen Tongs

Ingredients

For the Veal Chops

  • 2 veal chops approx. 1.5 inches thick, use rib chops for the best result
  • 4 tablespoons olive oil divided
  • 1/4 teaspoon coarse salt
  • freshly ground black pepper to taste to taste
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon minced fresh thyme
  • 1 large garlic clove smashed smashed
  • 1/4 cup chicken broth

Rosemary Butter Sauce (Optional)

  • 3 tablespoons white wine
  • 2 tablespoons butter
  • 1/2 teaspoon minced rosemary
  • 1/2 teaspoon minced thyme
  • salt and pepper to taste

Instructions

Marinate Veal Chops

  • Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
  • Sprinkle with salt and pepper. Then add minced rosemary and thyme.
  • Rub the olive oil and seasoning onto all sides of the veal chops.
  • Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won’t be cooked evenly.)

Pan Sear the Chops

  • Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
  • Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
  • Flip the veal chops and cook the other side for about 2 minutes until golden brown.
  • Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
  • Remove the chops to a plate and cover with foil to keep warm (Don’t discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.

Make the Sauce

  • In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
  • Pour the sauce over the chops. Serve and enjoy!

Notes

  • Selecting Veal Chops: These chops will usually be sold bone-in. The meat should have a light pink color to indicate freshness and tenderness. Use rib veal chops instead of loin chops for the best result.
  • Oil: Use regular olive oil instead of extra virgin, which has a lower smoke point. Alternatively, you can use canola oil or sunflower oil.
  • Doneness: The internal doneness temperatures for veal are the same for beef. Remove from the heat at 145°F for medium, and 155°F for well-done. The temperature will rise another 5-10°F off the heat.