16oz Bone-in Veal Recipe

Remove the 16 oz bone-in veal chop from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat the meat dry on all sides with paper towels.

Season both sides and the exposed bone evenly with kosher salt, freshly ground black pepper, and garlic powder. Press the seasonings into the meat. Tuck thyme sprigs around the chop or lay them on top.

Preheat oven and heat pan

Preheat the oven to 400°F (205°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot, 2–3 minutes.

Add 2 tablespoons olive oil to the hot skillet and swirl to coat. Carefully place the veal chop presentation-side down (fleshy side) away from you to avoid splatter. Sear without moving for 3–4 minutes, until a deep golden-brown crust forms.

Flip the chop and add 2 tablespoons unsalted butter, crushed garlic cloves, and the thyme sprigs to the pan. As the butter melts, use a spoon to baste the melted butter over the top of the chop for 1–2 minutes to build flavor.

Transfer the skillet with the chop to the preheated oven. Roast until the internal temperature reaches 135°F (57°C) for medium-rare to 145°F (63°C) for medium, approximately 8–12 minutes depending on thickness and starting temperature. Use an instant-read thermometer inserted into the thickest part without touching bone.

Remove the skillet from the oven and transfer the veal to a cutting board. Tent loosely with foil and rest for 8–10 minutes; carryover cooking will raise the internal temperature a few degrees.

While the veal rests, return the skillet to medium heat on the stovetop. Carefully discard or reserve excess fat, leaving about 1 tablespoon of juices and brown bits in the pan.

Add 1/4 cup dry white wine (or 1/4 cup chicken stock) to the hot pan and scrape up browned bits with a wooden spoon, simmering until reduced by half, about 1–2 minutes.

Stir in 2 tablespoons demi-glace (or reduced jus) and whisk until combined and slightly thickened, 1 minute. Remove from heat and whisk in 1 tablespoon cold cubed butter and 1/2 tablespoon fresh lemon juice to finish the sauce and add sheen and brightness. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Spoon the warm pan sauce over the rested chop or serve on the side.

Slice the veal chop across the grain into thick slices, keeping the bone intact for presentation if desired. Serve immediately with pan sauce, and garnish with the roasted garlic and thyme.