PAN SEARED AND ROASTED VEAL CHOPS
My husband loves veal chops, and this is my go-to, fool-proof recipe. Brining is optional, but I highly recommend it. You will be guaranteed butter soft chops! You can brine the chops the evening before and just put them back in the fridge until you're ready to cook them. I always have a brine mixture in my fridge ready to go.
Provided by Tess Geer
Categories Beef
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Rinse chops and pat dry. Rub both sides with garlic, rosemary and 2 tbsp olive oil. Leave out for 15 minutes so that chops come to room temperature.
- 2. Heat 1 tbsp oil in a heavy, oven proof skillet. Sear chops on both sides (approximately 3 minutes per side) over medium high heat.Place skillet with chops in oven for approximately 10 minutes. Chops should reach an internal temperature of 145.
- 3. Remove skillet from oven. Place chops on a warm platter. Squeeze juice of one lemon over chops. If desired, add a pat of Lemon Parsley Butter to the top of each chop. Cover with foil and let rest for 15 minutes. Chops will continue to cook while resting.
- 4. While chops are resting, combine bouillon cube with 1/4 cup boiling water. Return skillet to stovetop over medium high heat. Add water and wine. Cook, scraping frequently, until sauce is reduced by half. Add salt and pepper to taste.
- 5. Remove foil from platter and pour sauce over chops. Serve immediately.
- 6. Optional Brining Instructions:For brine optional brine: combine 8 cups boiling water, 2/3 cup sugar and 3/4 cup kosher salt. Stir until salt dissolves. Let come to room temperature (I put mine in the fridge or even the freezer if in a hurry). Immerse chops in room temperature brine, placing a plate on top to make sure they are completely immersed. Refrigerate. Brine for 90 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shristi Koirala
[email protected]I'm going to make this for my next dinner party.
Israr Ahmed Soomro
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Panah baloch Baloch
[email protected]This was a great recipe! I will definitely be making it again.
massimo Mackenzie
[email protected]I would definitely make this dish again, but I would make a few changes next time.
Amy Herron
[email protected]I thought the sauce was a bit too sweet, so I added some lemon juice to balance it out.
Shyam Rawat
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste.
Tayyab King
[email protected]I'm not sure what I did wrong, but my veal chops were really tough.
Dagim Yadeta
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it didn't wow me either.
Devon Zimunhu
[email protected]This dish was very time-consuming to make. I think it would be better suited for a special occasion.
Habtom Araya
[email protected]I would recommend using a different cut of veal for this recipe. The chops were a bit tough.
aleissa Scott
[email protected]The veal chops were a little dry, but the roasted vegetables were excellent.
Bhabin Rai
[email protected]I found this recipe to be a bit bland. I think it would have been better with more herbs and spices.
Ninsiima Hasifa
[email protected]This recipe is a keeper! I have made it several times now and it always turns out perfectly.
Amrit
[email protected]I made this dish for a dinner party and everyone raved about it. The veal chops were tender and the sauce was delicious.
Tobias Gray
[email protected]The veal chops were flavorful and juicy, and the roasted vegetables were a great complement. I will definitely be making this dish again.
Justine Isidro
[email protected]This was my first time cooking veal chops and they turned out amazing. Thanks for the recipe.
Cody Peters
[email protected]OMG, just made this for my family and it was a hit! The veal chops were cooked perfectly.