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. Watch the video below to see how I make this in my kitchen!
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.
Video
Notes
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.