Bronzed Veal Chops
Elevate your dinner table with these luxurious Bronzed Veal Chops, a tantalizing combination of bold spices and rich, buttery flavors that make this dish unforgettable. This recipe features thick, bone-in veal chops perfectly seasoned with a smoky blend of paprika, ground cumin, and freshly cracked black pepper, then seared to a golden, caramelized crust. Finished with a fragrant garlic-thyme butter and a splash of zesty lemon juice, these chops strike the perfect balance between hearty and fresh. Ready in just 35 minutes, this gourmet-inspired meal is surprisingly simple to prepare and pairs beautifully with roasted potatoes or a crisp green salad. Garnished with a sprinkle of fresh parsley, these tender veal chops are sure to impress with their stunning presentation and melt-in-your-mouth texture. Perfect for date nights, special occasions, or whenever you’re craving a little culinary indulgence!
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Recipe Information
Ingredients
- 4 pieces Veal chops (bone-in, 1 to 1.5 inches thick)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves (minced)
- 4 sprigs Fresh thyme sprigs
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 tablespoon Lemon juice
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Pat the veal chops dry with paper towels to ensure a good sear. Lightly score the outer fat edge to prevent curling during cooking.
In a small bowl, mix paprika, ground cumin, smoked paprika, salt, and black pepper until well combined.
Rub the spice mixture onto both sides of the veal chops, ensuring an even coating.
Heat a large skillet over medium-high heat. Add olive oil and let it heat until shimmering.
Add the veal chops to the skillet without crowding. Sear them for 3-4 minutes per side, or until a golden-brown crust forms. Once seared, transfer the chops to a plate and set aside.
Reduce the heat to medium. Add butter to the skillet, and once melted, stir in the minced garlic and thyme sprigs. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Return the veal chops to the skillet. Spoon the butter, garlic, and thyme mixture over the chops as they cook. Continue cooking for 6-8 minutes, flipping halfway through, until the internal temperature of the chops reaches 145°F (medium-rare) or your desired doneness.
Squeeze lemon juice over the veal chops for a bright, zesty finish.
Remove the veal chops from the skillet and let them rest for 5 minutes before serving. Resting allows the juices to redistribute and the chops to remain tender.
Garnish with freshly chopped parsley and serve immediately. Pair the chops with a side of roasted potatoes or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 0.9 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
