Traditional Veal Chops

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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There's something undeniably comforting about a perfectly cooked veal chop. This traditional recipe balances savory herbs with a hint of citrus, resulting in a dish that feels both classic and fresh. Ideal for a special dinner, it’s a crowd-pleaser that will impress without requiring hours in the kitchen.

Ingredients for Traditional Veal Chops

Veal chops are the star here, offering tender meat that absorbs flavors beautifully. Olive oil helps build a golden crust during searing. Seasoning with salt and freshly ground black pepper enhances the natural taste of the veal. Garlic adds a pungent kick, while fresh rosemary and thyme provide earthy, aromatic notes. The zest and juice from a lemon bring acidity and brightness. Unsalted butter enriches the sauce, and a splash of dry white wine deepens the flavor, deglazing the pan for a rich finish.

Tips & Tricks

  • For an even better sear, let the veal chops come to room temperature before cooking.
  • If you don’t have an ovenproof skillet, transfer the chops to a baking dish after searing.
  • Use a meat thermometer for perfect doneness — it’s a small investment with huge returns.

Serving Suggestions

Pair these veal chops with a creamy mashed potato or a simple risotto to complement the flavors. A side of roasted seasonal vegetables, like asparagus or Brussels sprouts, adds a nice touch. A crisp green salad with a light vinaigrette can also balance the richness of the dish.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use about a third of the amount since dried herbs are more concentrated in flavor.
What can I use instead of white wine?
You can substitute chicken broth or apple cider for a non-alcoholic option.
How can I tell when the veal chops are done?
Use a meat thermometer to check for an internal temperature of 145°F (63°C). The meat should be slightly pink in the center.

Traditional Veal Chops Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This gets the oven ready while you prep the chops. Pat the veal chops dry using paper towels. This step is key for achieving that crave-worthy sear. Season both sides generously with salt and pepper. Don’t be shy — this is where the flavor begins.

Heat olive oil in a large ovenproof skillet over medium-high heat. Once the oil is shimmering, it's time to add the veal chops. Sear them for 2-3 minutes on each side until you see a beautiful golden crust form. This will lock in the juices and build a nice texture.

After searing, remove the chops and set them aside. Reduce the heat to medium and toss in the minced garlic, rosemary, and thyme. Let them sauté for about a minute until they’re fragrant — your kitchen should smell amazing by now. Stir in the lemon zest and juice, then add the butter and white wine. Scrape up any brown bits left in the skillet, as these add incredible flavor to the sauce.

Now, return the veal chops to the skillet, spooning some of the sauce over them. Transfer the skillet to your preheated oven and let them roast for 10-12 minutes. You’re aiming for an internal temperature of 145°F (63°C). Finally, let the chops rest for a few minutes before serving to keep them juicy.

Why You'll Love This Recipe

  • Simple, yet sophisticated flavors make it perfect for special occasions.
  • Uses easy-to-find ingredients without sacrificing taste or quality.
  • Quick preparation and cooking time — under an hour from start to finish.
  • A harmonious blend of herbs and citrus keeps the flavor profile light and vibrant.

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

Step-by-step 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.

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