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My pan seared veal chops are charred on the outside while juicy and tender in the middle. They are marinated with garlic, Rosemary, and orange juice, and ready in under twenty minutes.
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Why you need to make my veal chops recipe
The secret to cooking veal chops that turn out juicy and tender is the technique, rather than the ingredients. I have a degree in the culinary arts, and my method for cooking veal chops will leave you feeling like a pro chef in no time.
By searing the chops then finishing them in the oven, you get a gorgeous crust on the outside while the middle cooks evenly and thoroughly. It also yields the juiciest veal ever.
They are quick and easy to make, and I often make this for my family during busy weeknights. Paired with some baked potato and greens, it’s a complete meal.
Key Ingredients
- Veal chops. Choose thick-cut veal chops, as thicker cuts result in juicier chops. Look for bright-colored meat with a firm texture and a little marbling. I find most grocery stores stock them, along with all butchers.
- Marinade. A simple mix of orange, minced garlic, wholegrain mustard, balsamic vinegar, and olive oil.
- Spices and herbs. Kosher salt, black pepper, and fresh Rosemary.
How to cook veal chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Whisk the marinade ingredients together in a bowl.
Step 2- Marinate. Rub salt and pepper on the veal chops and place in a ziplock bag. Add the marinade.
Step 3- Sear. Sear the chops in a grill pan for 4 minutes per side.
Step 4- Finish in the oven. Transfer the grilled chops to a baking dish and cover them with the leftover marinade liquid. Bake until the desired doneness.
★★★★★ REVIEW
“Absolutely the BEST RECIPE. DELICIOUS, TENDER.” – Linda
5 common mistakes when cooking veal chops
Having studied cooking veal in culinary school, I love sharing my top tips for cooking veal chops. Here is why some people sometimes go wrong with veal:
- Overcooking your meat. To enjoy juicy and tender chops, check the internal temperature using an instant-read thermometer. For a medium-rare cook, aim for an internal temperature of 135°F, 140°F for medium, 145°F for medium-well, and above 150°F for well-done. Veal chops are versatile and taste great at all levels of doneness.
- Skipping the rest. Resting redistributes the juices inside the chops, keeping them moist. I recommend 5 minutes for maximum flavor.
- Using cold chops. Always bring your chops to room temperature before cooking. This ensures even cooking and prevents the meat from overdrying.
- Not using a cast iron pan. A cast iron skillet or pan is ideal for achieving the perfect sear, and it can also be placed directly in the oven (although for this recipe, I transferred it to a baking pan).
Storage instructions
To store. Place the leftover veal chops in a sealed container and keep them in the refrigerator for 3-4 days.
To freeze. Make a large batch of veal chops and allow them to cool. Then, transfer them to freezer-safe ziplock bags and store them in the freezer within an hour. Mark the date of freezing, and consume within two months.
Pan Seared Veal Chops
Video
Ingredients
- 4 veal chops thick cut
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large orange juiced
- 2 tablespoons wholegrain mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Rosemary dried
- 2 cloves garlic minced
Instructions
- Preheat oven to 220C/425F.
- Combine orange juice, mustard, balsamic vinegar, garlic, and rosemary in a bowl.
- Season the veal chops with salt and pepper.
- Add the marinade to the zip lock bag and add the veal chops. Marinate the veal chops for a few minutes or up to 24 hours.
- Heat a grill pan with olive oil over medium-high heat. Add the veal chops and cook them for 4 minutes per side.
- Add the chops to a baking dish, large enough to fit them all. Pour over the marinade and bake the veal chops for 3 minutes for medium-rare (130°F), 4 minutes for medium (140°F), and 7 minutes for well-done (160°F).
- Remove the chops from the oven and let them rest for five minutes before serving.
Notes
- Glaze: Glaze the veal with your favorite sauce, like bulgogi sauce or katsu sauce.
- Storage: Place the leftovers in a sealed container and keep them in the refrigerator for 3-4 days.
- Reheating: Thaw the frozen chops overnight in the fridge, and reheat them in a skillet or an oven.
Nutrition
Frequently asked questions
You can, but cooking bone-in chops will result in much more flavorful and juicy chops, and has much less risk of drying out.
Yes! For grilled veal chops, simply add the meat to a hot grill and grill each side for 4-5 minutes. Use a meat thermometer to check the internal temperature and ensure the doneness.
When serving veal, let the meat shine! I often pair it with simple vegetable sides like stuffed tomatoes, sautéed broccolini, or air fryer green beans.
You can pair it with baked curly fries or starches like basmati rice and coconut milk rice.
Absolutely the BEST RECIPE. DELICIOUS, TENDER.
Can u just fry in pan slow to be good
Yes that is fine!