Veal Chops with Balsamic Syrup
Elevate your dinner table with these tender and juicy Veal Chops with Balsamic Syrup—a restaurant-quality dish made right in your own kitchen. This recipe features thick, perfectly seared veal chops that are basted in a luscious blend of olive oil, garlic, and fresh rosemary for an herby richness. The true star, however, is the glossy balsamic syrup, made by reducing balsamic vinegar and honey to create a tangy-sweet glaze that pairs beautifully with the savory chops. Ready in just 40 minutes, this dish strikes the perfect balance of elegance and simplicity, ideal for special occasions or an indulgent weeknight meal. Serve with roasted vegetables or creamy mashed potatoes, and don’t forget to drizzle on extra syrup for an unforgettable flavor burst.
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Recipe Information
Ingredients
- 4 pieces (about 1-inch thick) Veal chops
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves (minced) Garlic cloves
- 2 sprigs Fresh rosemary
- 1 cup Balsamic vinegar
- 2 tablespoons Honey
Instructions
Season the veal chops generously on both sides with salt and freshly ground black pepper. Let them sit at room temperature for about 10 minutes while you prepare the other ingredients.
In a small saucepan, combine balsamic vinegar and honey. Stir well and bring the mixture to a gentle boil over medium heat. Reduce the heat to low and let it simmer until it thickens and reduces to about half its original volume (this should take about 12-15 minutes). Remove from heat and set aside to cool slightly.
Heat a large skillet over medium-high heat. Add olive oil and butter, and swirl to coat the pan evenly.
Add the veal chops to the hot skillet and sear for 4-5 minutes on each side, or until they develop a deep golden-brown crust. Resist the urge to move them too soon to allow a proper sear.
Once the chops are seared on both sides, add the minced garlic and rosemary sprigs to the pan. Spoon the buttery mixture over the chops and cook for an additional 2-3 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium-rare, or cook longer if desired.
Remove the veal chops from the skillet and set them on a plate to rest for 5 minutes. This allows the juices to redistribute throughout the meat.
Drizzle the balsamic syrup over the veal chops, and serve immediately for a flavorful and eye-catching dish. Optionally, garnish with extra rosemary sprigs.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 18.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 460 mg | 10% | |
*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.
