Veal Chop Recipe

Trim and season

Pat the veal chops dry with paper towels. Trim any excess fat or silver skin if needed. Place the chops on a plate or shallow dish.

In a small bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Mix to form a loose marinade.

Rub the marinade evenly over both sides of the veal chops and along the exposed bone. Cover and refrigerate for 30 minutes to 2 hours. If short on time, allow at least 20–30 minutes at room temperature after marinating so chops come closer to room temp before cooking.

Preheat oven to 400°F (200°C) if you plan to finish in the oven. Heat a large ovenproof skillet (cast iron recommended) over medium-high heat until very hot, about 3–4 minutes.

Add 1 tbs olive oil to the skillet and swirl to coat. When the oil begins to shimmer and just starts to smoke, carefully add the veal chops, presentation-side down (fat-trimmed side up), leaving space between them. Sear without moving for 3–4 minutes until a deep golden-brown crust forms.

Flip the chops and sear the other side for 2–3 minutes to color. For 1¼–1½-inch chops: transfer the skillet to the preheated oven and roast for 6–8 minutes for medium-rare to medium (internal temperature 135–145°F / 57–63°C). If you prefer to stay on the stovetop, reduce heat to medium and cover, cooking 5–8 minutes more, flipping once, until desired doneness.

Remove the skillet from the oven or heat and transfer the chops to a cutting board or warm plate. Tent loosely with foil and rest for 5–7 minutes. Resting carries the carryover to target temperature and keeps juices locked in.

While the chops rest, place the skillet back on medium heat. Add 2 tbs unsalted butter. Once melted, add the finely chopped shallot and sauté 1–2 minutes until softened and translucent, scraping any browned bits from the bottom of the pan with a wooden spoon.

Pour in 1 cup dry white wine (or vermouth) and bring to a simmer. Use the spoon to deglaze the pan, loosening all fond. Reduce the wine by about half, 2–4 minutes.

Add 1 cup chicken or veal stock and continue to simmer until sauce thickens slightly, about 4–6 minutes, reducing to a glossy consistency that will coat the back of a spoon.

Stir in 1 tbs fresh lemon juice, 1 tsp chopped parsley, 1 tsp extra-virgin olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and whisk in any resting juices from the veal and, if desired, the 2 tbs softened butter for a silkier finish.

Taste and adjust seasoning. Spoon the sauce over the rested chops or serve on the side.

If using compound butter, mix the 2 tbs softened butter with minced chives and a pinch of salt; form into a small log on parchment and chill briefly. Slice a medallion and place on top of each warm chop just before serving so it melts into the sauce.

Garnish with additional chopped parsley and a lemon wedge. Serve immediately with your choice of sides (roasted vegetables, mashed potatoes, or a simple salad).