Traditional Veal Chops
Savor the exquisite taste of tender veal chops, perfectly seasoned and seared to golden perfection, offering a rich and delightful main course that highlights the natural flavors of the meat.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
4 veal chops, approximately 1-inch thick
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 lemon, zested and juiced
2 tablespoons unsalted butter
1/4 cup dry white wine
Instructions
1. Preheat the oven to 375°F (190°C).
2. Pat the veal chops dry with paper towels and season both sides generously with salt and freshly ground black pepper.
3. Heat olive oil in a large ovenproof skillet over medium-high heat.
4. Add the veal chops and sear for about 2-3 minutes on each side until a golden crust forms.
5. Remove the chops from the skillet and set aside.
6. Reduce the heat to medium and add minced garlic, rosemary, and thyme to the skillet, sautéing until fragrant, about 1 minute.
7. Add lemon zest and juice, then stir in the butter and white wine, scraping up any brown bits from the skillet.
8. Return the veal chops to the skillet, spooning the sauce over them.
9. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the chops reach an internal temperature of 145°F (63°C).
10. Let the chops rest for a few minutes before serving.
Storage
Store leftover veal chops in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat leftover veal chops in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
