Veal Chops with Avocado
Elevate your dinner table with the sumptuous flavors of 'Veal Chops with Avocado,' a recipe that pairs tender, pan-seared veal chops with a creamy, zesty avocado topping. Perfectly seasoned with herbs, garlic, and a touch of chili flakes, the veal chops are basted with a buttery thyme-infused pan sauce, creating a rich, golden-brown crust. The avocado mixture, brightened with fresh lemon juice, parsley, and lemon zest, adds a refreshing contrast to the savory meat. Ready in just 35 minutes, this elegant dish is ideal for a special occasion or weeknight indulgence. Serve with your favorite side dish for a restaurant-worthy meal at home! Keywords: veal chops, avocado topping, easy dinner recipe, pan-seared veal, elegant meal.
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Recipe Information
Ingredients
- 4 pieces veal chops
- 2 whole ripe avocados
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 minced garlic cloves
- 2 teaspoons fresh thyme leaves
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red chili flakes
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
Instructions
Remove the veal chops from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the veal chops generously with salt, black pepper, and red chili flakes. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. When the oil begins to shimmer, add the veal chops.
Cook the veal chops for about 4-5 minutes on each side, or until they develop a golden-brown crust and are cooked to your desired doneness (135°F for medium-rare).
In the last 2 minutes of cooking, reduce the heat to low and add the butter, minced garlic, and fresh thyme to the skillet. Baste the veal chops by spooning the melted butter mixture over the top.
Transfer the veal chops to a plate and cover loosely with foil. Allow them to rest for 5-10 minutes.
While the veal chops rest, prepare the avocado topping. Halve and pit the avocados, then scoop out the flesh into a bowl.
Mash the avocado with a fork, leaving some chunks for texture. Stir in the lemon juice, parsley, and lemon zest. Season with a pinch of salt and black pepper to taste.
To serve, place a veal chop on each plate and top with a generous dollop of the avocado mixture. Drizzle with the remaining olive oil for extra flavor if desired.
Garnish with additional parsley or lemon zest, and serve immediately with your choice of side dish.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 1.7 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2837 mg | 60% | |
*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.
