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Juicy Veal Chop Recipe (30 Minutes!)

These Veal Chops are quick and easy to make, with a taste that’s better than a Michelin star restaurant. Bone-in veal chops are seasoned with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 2
Calories: 552 kcal
Course: Main Course , Dinner
Cuisine: American

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
  • coarse salt and pepper, to taste (I used about 1/4 teaspoon of salt for seasoning)
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon minced fresh thyme
  • 1 large garlic clove smashed
  • 1/4 cup chicken broth
Rosemary Butter Sauce (Optional)
  • 3 tablespoons white wine
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon minced rosemary and thyme (I used 1/2 teaspoon for each)
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. Rub the olive oil and seasoning onto all sides of the veal chops.
  3. 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.)
  4. 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.
  5. 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.
  6. Flip the veal chops and cook the other side for about 2 minutes until golden brown.
  7. 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.)
  8. 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.
  9. 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.
  10. Pour the sauce over the chops. Serve and enjoy!

Notes

  • * Selecting Veal Chops: They are usually 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 140-145°F for medium, and 155°F for well-done. The temperature will rise another 5-10°F off the heat.

Nutrition Information

Calories 552kcal (28%) Carbohydrates 1g (0%) Protein 43g (86%) Fat 40g (62%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 194mg (65%) Sodium 577mg (24%) Potassium 713mg (20%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 201IU (4%) Vitamin C 2mg (2%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 552

% 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.