Veal Chop* Recipe

Trim and Pat Dry

Remove the veal chops from the refrigerator 30 minutes before cooking to take the chill off. Trim any excess fat or silver skin if present and pat both sides dry with paper towels.

Make the Marinade

In a shallow dish or bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, 1 1/2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until combined.

Marinate

Place the veal chops in the dish and turn to coat thoroughly. Cover and marinate in the refrigerator for 30 minutes to 2 hours. If time is short, let rest 30 minutes at room temperature after marinating.

Bring to Room Temperature

Remove chops from refrigerator 30 minutes before cooking (if they were chilled longer) so they come closer to room temperature for even cooking. Preheat oven to 400°F (200°C) if finishing in oven.

Heat a large ovenproof skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tablespoon of olive oil and swirl to coat.

Season the chops lightly on both sides with a small pinch of additional salt and pepper if desired (the marinade contains salt). Place the chops in the pan, 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 3 minutes. For chops about 1 to 1 1/4 inch thick, finish in the preheated 400°F (200°C) oven for 6–8 minutes for medium-rare to medium (internal temperature 130–140°F / 54–60°C). For medium, aim for 140°F. Thinner chops will need less time; thicker chops may need a few extra minutes. Alternatively, continue on the stovetop over medium heat and reduce time accordingly.

Once cooked to desired doneness, transfer chops to a cutting board, tent loosely with foil and rest for 5–7 minutes. This allows juices to redistribute.

While the chops rest, carefully wipe out excess fat from the skillet, leaving any browned bits (fond) behind. Return the pan to medium heat and add 1 tablespoon butter.

Add the finely chopped shallot and cook, stirring, for 1–2 minutes until softened and translucent but not browned.

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer until the wine is reduced by about half, 3–4 minutes.

Add 1 cup low-sodium chicken or veal stock and simmer until sauce is reduced and slightly thickened, about 4–6 minutes.

Reduce heat to low and whisk in the remaining 1 tablespoon of butter and the optional 2 tablespoons heavy cream (if using) to enrich the sauce. Stir in lemon zest and chopped parsley. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper as needed.

Spoon the sauce over the rested veal chops and serve immediately.

Serve the veal chops with pan sauce alongside roasted potatoes or mashed potatoes and a simple green vegetable such as sautéed spinach or roasted asparagus. Garnish with an extra sprig of rosemary or a lemon wedge if desired.