This recipe features perfectly cooked delicious veal chops that are charred on the outside and juicy on the inside. Marinated with orange juice and rosemary, this recipe cooks in under 20 minutes.
And if you’ve tried veal in the form of Milanese, parmesan, or scallopini, then you’ll love these veal chops.
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What are veal chops?
Veal chops are tender meat cuts from young calves, known for their delicate flavor. They are typically thicker and smaller in size compared to beef chops.
Why you’ll love this recipe
- Healthy. This dish is made with minimal oil and no butter. It is rich in protein and marinated with ingredients rich in antioxidants and essential oils.
- 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!
- Perfect for every occasion. Planning a date night or just a regular Sunday lunch, you cannot go wrong with this recipe.
- Simple way to enjoy veal. Sure, it’s not as fancy as a veal scallopini, but this method of cooking really let’s the natural flavor of the veal shine.
What I love about this recipe is how minimalist it is in terms of the ingredients! And yet the flavors are balanced wonderfully.
Not only does this recipe comes together quickly, but you need only seven simple ingredients to make it. Here’s what you’ll need:
- 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.
- Salt and pepper. To taste.
- Veal chops. Go for the thick-cut veal chops for a juicy recipe. Look for bright-colored meat with a firm texture and a little marbling.
How to make delicious veal chops
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- Grill the chops
Grill your chops at a medium-high in a pan heated with olive oil, 4 minutes per side.
Step 3- Roast them good
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.
Tips to make the best recipe
- 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. Overcooked veal has an undesirable chewy texture. To enjoy juicy and tender chops, stick to the cooking times corresponding to your preferred doneness.
- Allow the meat to rest. Resting redistributes the juices inside the chops and keeps them moist.
- Pump up the heat. Add ¼ or ½ teaspoon of red pepper flakes or paprika to the seasoning if you like spicy meat.
- Make it herbilicious. Although rosemary is a bold flavor, you can always add a few thyme sprigs, chives, or parsley to the chops.
- 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 searing the chops.
- Douze with glaze. Glaze the veal with your favorite sauce like bulgogi or BBQ.
To store. Place the leftovers 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.
What to serve with veal chops?
Recommended tools to make this recipe
- Skillet. You need a good quality multi-purpose iron skillet in the kitchen.
- Tongs. To turn the veal chops during the cooking process.
- Meat thermometer. To check the doneness of the meat.
Frequently asked questions
Veal chops are generally smaller than pork chops. You might need two to three lamb chops per head.
It depends on your personal preference. While bone-in chops are visually more appealing and cheaper than boneless, it is easier to portion and cook boneless chops.
Use a meat thermometer to check the internal temperature to ensure that your veal chops are perfectly cooked every time. 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.
- 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.
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