Roasted Veal Chops with Madeira and Parsnips
Elevate your dinner table with these succulent, restaurant-worthy Roasted Veal Chops with Madeira and Parsnips. Perfectly seared and then gently roasted, the bone-in veal chops are infused with the rich, earthy flavors of Madeira wine, fresh thyme, and a velvety beef stock reduction. Complementing the savory chops are caramelized, honey-glazed parsnips, roasted to golden perfection for a touch of sweetness. With just a few simple steps, this gourmet meal delivers a harmonious balance of flavors and textures, ideal for special occasions or an indulgent weekend feast. Garnished with fresh parsley and finished with a glossy, buttery sauce, this dish is as elegant as it is comforting. Keywords: veal chop recipe, Madeira sauce, roasted parsnips, savory dinner recipes, gourmet main course.
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Recipe Information
Ingredients
- 4 pieces (bone-in, about 1-inch thick) Veal chops
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons (chopped) Fresh thyme
- 3 tablespoons (divided) Butter
- 2 cloves (minced) Garlic cloves
- 1 cup Madeira wine
- 1 cup Beef stock
- 6 medium (peeled and quartered lengthwise) Parsnips
- 2 tablespoons Honey
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pat the veal chops dry with paper towels and season both sides with salt, black pepper, and 1 teaspoon of fresh thyme.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
Sear the veal chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt 1 tablespoon of butter and add the minced garlic, cooking for 1 minute until fragrant.
Deglaze the skillet with the Madeira wine, scraping up any browned bits from the bottom of the pan.
Add the beef stock and the remaining 1 teaspoon of thyme. Let the sauce simmer for 5 minutes to reduce slightly.
Return the veal chops to the skillet, spooning some of the sauce over them. Transfer the skillet to the oven and roast for 15-20 minutes until the internal temperature reaches 145°F (63°C).
While the veal chops are roasting, toss the parsnips with 1 tablespoon of olive oil, 1 tablespoon of melted butter, honey, salt, and pepper.
Spread the parsnips on a baking sheet lined with parchment paper and roast alongside the veal for 25-30 minutes, flipping halfway, until golden and tender.
Once the veal chops are done, transfer them to a plate and cover with foil to rest for 5 minutes.
Remove the skillet from the oven and return it to the stovetop over medium heat. Whisk in the last tablespoon of butter into the sauce for a glossy finish.
To serve, place the veal chops on plates alongside the roasted parsnips. Drizzle the Madeira sauce over the veal chops and garnish with fresh parsley.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 24.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1357 mg | 29% | |
*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.
