Pan Seared Veal Chops with Rosemary
Elevate your dinner table with these succulent Pan Seared Veal Chops with Rosemary—a recipe that combines simplicity and sophistication in just 25 minutes. Perfectly browned in olive oil and butter, these tender veal chops are infused with the aromatic flavors of fresh rosemary and garlic, creating a mouthwatering golden crust. Basting the chops as they cook ensures a rich, buttery flavor, while a final squeeze of bright lemon juice adds a zesty finish that ties the dish together. Ideal for special occasions or an upscale weeknight meal, this elegant recipe is a must-try for anyone aiming to impress with minimal effort. Serve these juicy chops alongside roasted vegetables or creamy mashed potatoes for a balanced, show-stopping plate. Keywords: pan seared veal chops, rosemary veal recipe, gourmet veal dish, easy veal chop recipe, aromatic pan-seared meat recipe.
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Recipe Information
Ingredients
- 4 pieces Veal chops
- 2 sprigs Fresh rosemary sprigs
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 whole Lemon
Instructions
Remove the veal chops from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
Pat the veal chops dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
Peel the garlic cloves and smash them gently with the flat side of a knife to release their flavor.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, add the veal chops to the skillet. Sear for 3-4 minutes on the first side without moving them, until a deep golden-brown crust forms.
Flip the veal chops and reduce the heat to medium. Add the rosemary sprigs, smashed garlic cloves, and unsalted butter to the skillet.
Tilt the skillet slightly and use a spoon to baste the veal chops with the melted butter and aromatics for 3-4 minutes.
Check the internal temperature of the veal chops with an instant-read thermometer. They should reach 135°F (57°C) for medium-rare. If needed, continue cooking for another minute or two.
Remove the veal chops from the skillet and let them rest on a plate, tented with aluminum foil, for 5 minutes.
Squeeze fresh lemon juice over the veal chops just before serving and garnish with the cooked rosemary and garlic.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1424 mg | 30% | |
*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.
