Veal Chops with Leeks Carrots and Parsnips
Elevate your weeknight dinner or special occasion with these indulgent Veal Chops with Leeks, Carrots, and Parsnips—a hearty dish that blends tender, golden-seared veal chops with a medley of caramelized root vegetables and aromatic leeks. The recipe is finished with a luxurious pan sauce made from white wine and chicken stock, perfectly infused with garlic and fresh thyme for a comforting, flavorful finish. With just 20 minutes of prep and a total cook time of 40 minutes, this one-pan recipe is as convenient as it is elegant, making it a perfect option for a dinner party centerpiece or an elevated family meal. Serve it with a crusty loaf of bread to soak up the rich sauce or pair it with a side of creamy mashed potatoes for the ultimate hearty indulgence. Whether you’re a seasoned cook or a first-time veal enthusiast, this dish guarantees a restaurant-quality experience right at home!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces veal chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large leeks
- 3 medium carrots
- 3 medium parsnips
- 2 cloves garlic cloves
- 4 sprigs fresh thyme
- 1 cup white wine
- 1 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Pat the veal chops dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the veal chops for 3-4 minutes on each side until a golden crust forms. Transfer the chops to a plate and set aside.
Trim and thoroughly wash the leeks. Slice them into thin half-moons. Peel the carrots and parsnips, then cut them into small batons (about 2 inches long). Mince the garlic.
In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium, and add the leeks, carrots, and parsnips. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Add the minced garlic and thyme sprigs, and cook for 1-2 minutes until fragrant.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to loosen any browned bits. Let the wine reduce by half, about 3-4 minutes.
Add the chicken stock and bring the mixture to a gentle simmer.
Return the veal chops to the skillet, nestling them into the vegetables. Cover the skillet with a lid or foil and reduce the heat to low.
Cook for 15-20 minutes, or until the veal chops reach an internal temperature of 145°F (63°C) and the vegetables are tender.
Remove the thyme sprigs and adjust the seasoning with additional salt and pepper to taste.
Serve the veal chops hot, topped with the vegetable mixture and pan sauce.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 18.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 234 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1453 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.
