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This veal chops recipe features perfectly cooked chops that are charred on the outside and juicy on the inside. Marinated with orange juice and rosemary, these cook in under 20 minutes.
Looking for more veal recipes? Try braised veal shanks, veal scallopini, and veal parmesan.
With lamb and beef becoming super expensive, I’ve switched over to cooking with veal, and these pan-seared veal chops are a family favorite!
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What are veal chops?
Veal chops are tender meat cuts from veal calves known for their delicate flavor. They can be divided into veal rib chops (from the upper rib side) and veal loin chops (the meatier center cut).
Here are some reasons why I LOVE this recipe:
- Healthy. This dish uses minimal oil and no butter. It is rich in protein and marinated with heart-healthy ingredients.
- Quick. Once you have marinated the chops, you just have to pan-sear them and finish them in the oven. No hassles of grilling or long hours of cooking!
- This recipe is perfect for every occasion. Whether you’re planning a date night or just a regular Sunday lunch, you cannot go wrong with it.
- Simple way to enjoy veal. Sure, it’s not as fancy as veal Milanese or veal cutlets, but pan-searing or grilling veal really lets the natural flavor of the meat shine.
Ingredients Needed
- Veal chops. Choose thick-cut veal chops, as they retain all the delicious juices. Look for bright-colored meat with a firm texture and a little marbling.
- Orange. You’ll need the juice of one orange to add a fruity, subtle acidity.
- Mustard. I love using whole-grain mustard for seasoning my veal chops.
- Balsamic vinegar. I love to double down on the acidity with orange and balsamico.
- Olive oil. I have used olive oil, but you could also use avocado or any other neutral oil.
- Rosemary. A strong aromatic like rosemary complements the lamb beautifully.
- Kosher salt and black pepper. To taste.
How to cook veal chops
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Marinate your chops. Rub salt and pepper on the veal chops and marinate them in a ziplock bag filled with orange juice, mustard, rosemary, and balsamic vinegar for one to 24 hours.
Step 2- Sear the chops. Sear your chops at a medium-high in a grill pan or cast iron skillet heated with olive oil, 4 minutes per side.
Step 3- Finish in the oven. Transfer the grilled chops to a baking dish and cover them with the leftover marinade liquid. Bake them for 3 minutes for medium rare, 4 for medium, and 7 if you like them well done.
What to serve with veal chops?
When serving veal, let the meat shine! I often pair it with simple vegetable sides like stuffed tomatoes, sautéed broccolini, or air fryer frozen green beans.
You can pair it with baked curly fries or starches like basmati rice and coconut milk rice.
Recipe tips and variations
- Buy pre-cut chops. If you’re too lazy to separate the chops from the rack, buy pre-cut chops to speed up the cooking.
- Avoid overcooking your meat. To enjoy juicy and tender chops, stick to the cooking times corresponding to your preferred doneness AND also check the internal temperature using an instant-read thermometer. For a medium rare cook, aim for an internal temperature of 135F, 140F for medium, 145F for medium well, and above 150 for well done.
- Allow the meat to rest. Resting redistributes the juices inside the chops and keeps them moist. I recommend 5 minutes for maximum flavor.
- Use the grill. For grilled veal chops, simply add the meat to a hot grill and grill each side for 4-5 minutes.
- Douze with glaze. Glaze the veal with your favorite sauce, like bulgogi sauce or katsu sauce.
- Add a touch of garlic. For a punch of garlicky goodness, add crushed garlic or garlic powder to the marinade or add garlic cloves to the oil while pan-frying the chops.
How to store leftovers
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 big batch of veal chops and allow them to cool down. 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.
To reheat. Thaw the frozen chops overnight in the fridge, and reheat them in a skillet or an oven.
Frequently asked questions
Veal chops are generally smaller than pork chops, so I recommend 2-3 chops per person, including side dishes.
It depends on your personal preference. While bone-in chops are visually more appealing and cheaper than boneless ones, but they are easier to portion and cook than boneless ones.
Pan Seared Veal Chops
Video
Ingredients
Instructions
- Season the veal chops with salt and pepper.
- Combine orange juice, mustard, balsamic vinegar, and rosemary in a bowl.
- Add the marinade into the zip lock bag and add the veal chops. Marinate the veal chops for at least 20 minutes and up to 24 hours.
- Preheat oven to 220C/425F.
- 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 into a baking dish, large enough to fit them all. Pour over the marinade and bake the veal chops for 3 minutes for medium rare, 4 minutes for medium, and 7 for well done.
