These Veal Chops are quick and easy to make, with a taste that’s better than a Michelin star restaurant. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!
Known for its velvety texture, veal is the meat of a young calf. By using simple seasonings, the taste of the meat takes center stage so you can fully enjoy the experience. Plus this recipe is Keto-friendly.
These veal chops with rosemary butter are great for a quick weekday dinner or any special occasion like Thanksgiving or Christmas. Serve with mashed potatoes and steamed veggies for the ultimate comfort food.
Ingredients You’ll Need
- Veal Chops
- Olive Oil
- Salt & Pepper
- Fresh Rosemary
- Fresh Thyme
- Garlic clove
- Chicken Broth
- Rosemary Butter Sauce: Made with white wine, butter, rosemary, thyme, salt, and pepper.
What are the Best Chops to Use?
Veal is the meat of calves with a delicate, slightly sweet taste. The chops are usually sold bone-in and are cut from the loin or the rib of the calf. Look for rib veal chops that are about 1.5-inch thick for the best result.
How Do You Tenderize Veal Chops?
Veal chops are quite tricky to cook as they can easily be overcooked and become chewy, so it’s important to tenderize veal chops before cooking. A quick marinade works great. Veal can be tenderized using salt, oil, and herbs, or a mildly acidic marinade such as vinegar or lemon juice.
If you prefer not to use a marinade, a good old-fashioned mallet can also do the trick. Pounding the meat with an appropriate tool will help to soften the meat, while also enabling the meat to cook more evenly.
How to Cook Veal Chops
Marinate the Chops
- Place the chops in a shallow dish. Season with oil, salt, pepper, rosemary and thyme.
- Rub the seasoning onto all sides of the veal chops. Let them sit at room temperature for 1 hour before cooking.
Sear & Braise Veal Chops
- Add oil to a large skillet over medium heat for a few minutes until hot. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
- Increase the heat to high and then add the marinated chops to the pan. Cook for about 2 minutes or until the undersides have turned golden brown.
- Flip the chops and cook the other side for about 2 minutes until golden brown.
- Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F. Remove the chops to a plate and cover with foil to keep warm. Let them rest for 5-10 minutes to let the juices retreat back into the meat.
Make Rosemary Butter Sauce
- Leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
- Pour the sauce over the chops. Serve and enjoy!
Tips for the Perfect Veal Chop Recipe
- Marinate the chops: A simple marinate will tenderize the meat and keep the moisture and juice in the veal chops. Marinate for at least 1 hour before cooking.
- Bring the veal chops to room temperature: If you marinate your chops in the fridge, it’s important to allow it to reach room temperature before you start cooking. If your meat is too cold, the center will take longer to reach its ideal internal temperature while the outside of the meat may get overcooked.
- Searing plus braising produces the best results: To achieve the best texture and flavor, it’s best to sear the chops, followed by braising.
- It’s best to cook them to medium doneness: Even if you like your steak to be rare, you’ll want to make a change when it comes to veal. In terms of both flavor and texture, this meat tastes best when cooked to at least medium.
- Use an instant-read thermometer to monitor the temperature: Doneness is a very important component of cooking veal. By using an instant read thermometer, you’ll be able to know when your meat reaches the best temperature.
Rosemary Butter Sauce for Veal Chops
For an even better taste, drizzle your chops in a classic rosemary butter sauce. The sauce is made with white wine, rosemary, thyme, and butter.
Frequently Asked Questions
Veal chops taste best when cooked to medium. The meat should be just a bit pink along the bone, not red. To achieve this, you’ll need the meat to reach an internal temperature of 145°F – 150°F. The temperature will rise about 5 degrees when they’re resting, so you can remove them from the heat when the temp reaches 145°F. Use an instant-read thermometer to monitor the temperature of the meat.
Veal chops have less fat and therefore takes much longer to cook than a center-cut steak such as sirloin steak. For this recipe, you’ll need to brown the chops for 2 minutes on each side, and then braise them for about 5-8 minutes, making the total cooking time less than 15 minutes.
Side dishes help to make your dining experience even better. Veal chops are delicious with mashed potatoes or boiled potatoes. Steamed broccoli and carrots, a bed of rice or quinoa or a fresh salad are also excellent options.
The USDA recommends cooking veal to a temperature above 145°F, so medium-rare is NOT considered to be safe to eat.
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Perfect Veal Chop Recipe
For the Veal Chops
- 2 veal chops approx. 1.5 inches thick, use rib chops for the best result
- 4 tablespoons olive oil divided
- 1/4 teaspoon coarse salt
- freshly ground black pepper to taste
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh thyme
- 1 large garlic clove smashed
- 1/4 cup chicken broth
Rosemary Butter Sauce (Optional)
- 3 tablespoons white wine
- 2 tablespoons butter
- 1/2 teaspoon minced rosemary
- 1/2 teaspoon minced thyme
- salt and pepper to taste
Marinate Veal Chops
- Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
- Sprinkle with salt and pepper. Then add minced rosemary and thyme.
- Rub the olive oil and seasoning onto all sides of the veal chops.
- Let the veal chops sit at room temperature for 1 hour before cooking. (DO NOT skip this step, or your veal chops won’t be cooked evenly.)
Pan Sear the Chops
- Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
- Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
- Flip the veal chops and cook the other side for about 2 minutes until golden brown.
- Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
- Remove the chops to a plate and cover with foil to keep warm (Don’t discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
Make the Sauce
- In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
- Pour the sauce over the chops. Serve and enjoy!
- Selecting Veal Chops: These chops will usually be sold bone-in. The meat should have a light pink color to indicate freshness and tenderness. Use rib veal chops instead of loin chops for the best result.
- Oil: Use regular olive oil instead of extra virgin, which has a lower smoke point. Alternatively, you can use canola oil or sunflower oil.
- Doneness: The internal doneness temperatures for veal are the same for beef. Remove from the heat at 145°F for medium, and 155°F for well-done. The temperature will rise another 5-10°F off the heat.