Pan Seared Veal Chops

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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 15

Total Time 2 20

Servings servings

Calories 262kcal

Author Arman Liew

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.

Video

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