Veal Chops Topped with Yum
Elevate your dinner table with these exquisite Veal Chops Topped with Yum—a gourmet yet approachable dish perfect for special occasions or indulgent weeknights. Featuring tender, bone-in veal chops seared to golden perfection, this recipe is brought to life with a luscious garlic cream sauce infused with fresh parsley, thyme, and a pop of bright lemon zest. The combination of rich heavy cream and fragrant herbs creates a velvety topping that perfectly complements the juicy, flavorful chops. Ready in just 40 minutes, this one-pan recipe makes cleanup a breeze while providing an impressive centerpiece for your meal. Serve these veal chops with a side of roasted vegetables or creamy mashed potatoes for a restaurant-quality dining experience at home. Keywords: veal chops, garlic cream sauce, easy gourmet recipes, quick dinner ideas, one-pan meals.
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Recipe Information
Ingredients
- 4 pieces veal chops (bone-in, about 1-inch thick)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 3 tablespoons unsalted butter
- 3 cloves garlic cloves (minced)
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
Instructions
Take the veal chops out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Pat the veal chops dry with paper towels and rub both sides with 1 tablespoon of olive oil. Sprinkle evenly with kosher salt and black pepper.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
Once the oil is shimmering, place the veal chops in the skillet. Sear for 3-4 minutes per side until golden brown. Use tongs to hold the chops upright and sear the edges for 1-2 minutes. Remove the chops from the skillet and set aside.
Lower the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds, stirring frequently to prevent burning.
Pour in the heavy cream, stirring to combine with the garlic and butter. Let the mixture simmer gently for 2-3 minutes until slightly thickened.
Stir in the chopped parsley, thyme leaves, and lemon zest. Taste and adjust seasoning with more salt or pepper if needed.
Return the veal chops to the skillet, spooning some of the sauce over the top. Reduce heat to low and cover the skillet. Cook for 5-7 minutes or until the chops reach an internal temperature of 145°F (medium-rare) or 160°F (medium).
Remove the veal chops from the skillet and transfer to serving plates, spooning additional sauce over the top.
Optionally, garnish with extra parsley and lemon wedges on the side. Serve immediately and enjoy!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.2 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1458 mg | 31% | |
*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.
