Juicy Veal Chop Recipe (30 Minutes!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
2
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Calories
552 kcal
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Course
Main Course, Dinner
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Cuisine
American
Juicy Veal Chop Recipe (30 Minutes!)
Description
Juicy Veal Chop Recipe (30 Minutes!) features thick rib veal chops seasoned with coarse salt, black pepper, fresh rosemary, and thyme. The chops are rubbed with olive oil and herbs and left to rest at room temperature to ensure even cooking. They are pan-seared over medium-high heat with garlic until golden on both sides, then braised briefly using chicken broth to enhance juiciness and flavor. An optional rosemary butter sauce made from white wine, butter, and fresh herbs adds richness and an aromatic finish.
The dish offers a balance of herb-infused crust and tender interior. Using rib chops and proper resting before cooking preserves the veal’s texture and juiciness. Seasonings are simple yet enhance the natural veal flavor without overpowering it. The sear-and-braise method ensures a moist chop with a flavorful crust.
The veal chops can be served as a main course paired with sides like mashed potatoes or steamed vegetables. The optional rosemary butter sauce complements the meat nicely, adding depth to each bite.
For best results, use light olive oil due to its higher smoke point and select fresh herbs. Cook to an internal temperature of 140-145°F for medium doneness. Let the chops rest after cooking to maintain juiciness. Rib veal chops are recommended over loin for this recipe.
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
- salt I used about 1/4 teaspoon of salt for seasoning, coarse, to taste
- black pepper I used about 1/4 teaspoon of salt for seasoning, coarse, to taste
- 1 teaspoon rosemary minced fresh
- 1/2 teaspoon thyme minced fresh
- 1 garlic smashed, large clove
- 1/4 cup chicken broth
Rosemary Butter Sauce (Optional)
- 3 tablespoons white wine
- 2 tablespoons butter unsalted
- 1/2 teaspoon rosemary I used 1/2 teaspoon for each, minced
- 1/2 teaspoon thyme I used 1/2 teaspoon for each, minced
- salt to taste
- black pepper to taste
Instructions
- Season: Take the veal chops out of the refrigerator. 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 seasoned veal chops sit at room temperature for 30-60 minutes before cooking. (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 seasoned 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
- Use rib veal chops with light pink color for the best tenderness and flavor.
- Choose light olive oil instead of extra virgin olive oil to prevent burning during searing.
- Let veal chops rest at room temperature for 30–60 minutes before cooking to ensure even cooking.
- Cook veal chops to 140–145°F for medium doneness; remove earlier as temperature will rise during resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 1g | 0% |
| Protein | 43g | 86% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 577mg | 24% |
| Potassium | 713mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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