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Bone in veal shank with mixed vegetables salad and gremolata

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
Cook Time 20 minutes
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.