Isn’t that one gorgeous piece of meat! The grill season is still yet to come to Dubai 😅 but I swear on my pans these pan seared veal chops will give a head start to any grill. Incredibly juicy and tender, it takes mere 15-20 minutes under minimal supervision. Deep golden on the outside, slightly pink on the inside, it both looks and tastes absolutely amazing!

The Flavour Affair:

Veal Chop + Olive Oil + Rosemary + Garlic + Salt + Gremolata

Veal has a delicate, mild flavour compared to beef, with a tender, velvety-like texture. Many appreciate the natural taste of veal for its refinement, and I concur. That’s why I usually keep the seasonings to a minimum and occasionally make a sauce on the side. For instance, on a hot day I like to serve it with a scoop of bright and tangy gremolata for an extra burst of freshness.

Veal Chop: if you can find it, opt for Dutch milk-fed veal. The meat is very pale due to the milk based diet of the calves, and exceptionally tender. The chops should be about 3.5-4cm thick. It makes a good portion per person and is easy to cook. Veal chops come in with and without a bone. Go for bone-in: the connective tissues will dissolve during cooking, making the meat even more tender. Plus, bone-in veal chops looks spectacular on a plate!

For seasoning, I mix olive oil with rosemary, garlic, salt and black pepper and brush the chops with the mixture.

Olive Oil: you can use any regular neutral olive oil.

Rosemary: use either fresh or dry. Rosemary is great with any meats, it creates a bitter-sweet aroma and imparts warm, savory notes. Plus, its piney scent always reminds me of summer days! Just make sure not to add too much, because rosemary’s potent flavour can easily overpower the dish.

Garlic: brings in an aromatic undertone – warm, slightly sweet, with a hint of pungency. Mince a couple of cloves and add to the olive oil.

Lastly, the essentials: a couple of grinds of salt and black pepper mills to round off the flavours.

As for Gremolata, this is quite simply very finely chopped parsley mixed with olive oil, garlic and lemon juice. Its bright, bold and fresh flavour instantly livens up any dish from salads to meats!

Preparation Tips for Pan Seared Veal Chops:

• Take the chops out of the fridge 20-30 minutes before cooking. Brush with the mixture of olive oil, garlic, rosemary, salt and pepper and leave to rest.
• Preheat the oven to 200C and line a baking tray with parchment paper. I much prefer to finish the chops off in the oven: this way they cook more evenly and retain a beautiful deep golden color on the outside.
• Next, heat a frying pan to very high. The chops are already brushed with oil, so there is no need to add extra. Just quickly sear them from both sides until nicely browned. If you have more than two chops, you will likely need to sear them in two goes.
• Transfer the chops to the baking tray and send to the oven for 12-15 minutes, depending on how thick they are. A perfectly done veal chop is slightly pink on the inside. When done to your liking, remove from the oven, cover with foil and let rest for a few minutes.
• To prepare the gremolata, wash a bunch of fresh parsley and pick the leaves off. Finely chop them with a sharp knife. Add two small minced cloves of garlic, a table spoon of olive oil and a table spoon of lemon juice and mix well. Season with a pinch of salt.

Serving Suggestions and Recipe Variations:

This is a light, lean meal that will go very well with a simple side of fresh vegetable salad. Crunchy cucumber, sweet bell peppers, plump tomatoes, sharp red onion always make a great combo. Add some fresh herbs to boost the aroma and season with fragrant extra virgin olive oil, salt and black pepper.

Alternatively, buttery garlicky greens such as beans, broccoli or asparagus are an amazing option. Likewise, you can serve the chops alongside Mixed Roasted Vegetables, Cauliflower Gratin or just a simple potato mash.

If you want to add a little complexity, whip up a quick sauce. After sending the chops to the oven, deglaze the pan with a 1/2 glass of white wine. Scrape all the aromatic brown bits off the sides of the pan and allow the alcohol to evaporate. Stir in 30g of butter, cook for a couple of minutes, then add 1-2 table spoons of lemon juice. Season with salt to taste and pour the sauce over the chops when serving.

Looking for more recipes with veal? Make sure to check out my Veal in Pomegranate Sauce, Costoletta Alla Milanese, Braised Veal Shanks with Tkemali or Veal Piccata!

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Pan Seared Veal Chops (Quick and Easy)

Delicate and tender Dutch milk fed veal chops are lightly seasoned with olive oil, rosemary, garlic, salt and pepper, then pan seared and roasted in the oven to a juicy perfection.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings 4 people

Equipment

• 1 large pan
• 1 baking tray
• 1 large cutting board

Ingredients

  

For the veal chops:

• 4 veal chops bone in, approximately 3.5cm thick (±350g each)
• 3 tbsp olive oil
• 2 rosemary sprigs leaves only
• OR 1 tbsp dried rosemary
• 2 garlic cloves minced
• 1/2 tsp rock salt
• 1/2 tsp black pepper

For gremolata:

• 1 cup loosely packed fresh parsley leaves only
• 2 garlic cloves minced
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• A pinch of salt

Instructions

 

• Take the veal chops out of the fridge 30 minutes before cooking. Place on a large cutting board.
• In a small bowl, mix together 3 tbsp olive oil, 2 minced cloves garlic, rosemary (fresh or dried), salt and pepper.
• Brush the chops with the mixture from both sides and let sit for 20-25 minutes.
• Preheat the oven to 200C and lay a large baking tray with parchment paper.
• Heat a frying pan to very high.
• Sear the chops from both sides until nicely browned, about 1-2 minutes on each side. Do this in batches (two plus two).
• Transfer the chops onto the baking tray and send into the oven for 10-15 minutes.
• In the meantime, prepare the gremolata: finely chop the parsley leaves, mix with minced garlic and season with extra virgin olive oil, lemon juice and salt. Taste and adjust to perfection.
• Make a cut in the middle on the thinnest chop to check for doneness. The meat should be slightly pink and juicy inside.
• Once done to your liking, remove from the oven, cover with foil and allow to rest for a couple of minutes.
• Serve topped with a scoop of gremolata alongside fresh vegetable salad.

Notes

• You can enhance the dish with a quick sauce. Once the chops are in the oven, deglaze the pan with 1/2 glasses of white wine. Stir in 30g of butter and 1 tbsp lemon juice. Cook for 2-3 minutes, stirring. Season with salt to taste and pour over the chops when serving.