Veal Chops Portuguesa
Indulge in the rich, authentic flavors of Veal Chops Portuguesa, a dish that showcases tender, bone-in veal chops seared to golden perfection and simmered in a fragrant garlic and paprika-infused pan sauce. This elegant recipe combines the brightness of white wine and a savory chicken or veal stock, creating a perfectly balanced sauce that elevates the naturally juicy meat. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this one-pan wonder is as visually stunning as it is flavorful. Perfect for a special dinner or a cozy night in, this Portuguese-inspired dish is both simple to prepare and irresistibly delicious.
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Recipe Information
Ingredients
- 4 pieces Veal chops (bone-in)
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Kosher salt
- 0.5 cup White wine
- 0.5 cup Chicken or veal stock
- 2 tablespoons Fresh parsley (chopped)
- 1 whole Lemon (cut into wedges for garnish)
Instructions
Pat the veal chops dry with a paper towel and season both sides with kosher salt, black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat.
Add the veal chops to the skillet, searing them for 3-4 minutes on each side until a golden-brown crust forms. Remove the chops from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, stirring constantly to avoid burning.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the chicken or veal stock and stir to combine. Let the mixture simmer for 2 minutes to allow the flavors to meld.
Return the veal chops to the skillet, spooning some of the sauce over the chops, and reduce the heat to low. Cover the skillet and let the chops cook for 10-12 minutes, or until they reach an internal temperature of 145°F (63°C).
Remove the skillet from the heat and sprinkle the freshly chopped parsley over the veal chops.
Serve the veal chops hot, drizzled with the pan sauce, and garnish with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2314 mg | 49% | |
*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.
