Recipe: Pan-Seared Veal Chops

Veal chops are very tender and flavorful…. they are absolutely delicious….. but buyer beware… veal chops from the loin can be expensive… but in my opinion… worth every penny for a special dinner.

To make them is very easy…. a perfect meat for a special occasion dinner. Serve this with a vegetable and creamy mashed potatoes…. you may want to consider my recipe for baked tomatoes....that would go well...

This is so easy it frees you up to concentrate on a possible appetizer and dessert.

This recipe serves two.


Pan-Seared Veal Chops Recipe:

All you need:

2 tablespoons butter, softened
1 tablespoon Dijon mustard
1 tablespoon chopped fresh basil or thyme or marjoram (your preference… I prefer thyme)
Olive oil
2 veal loin chops, 1 inch thick (about 8 ounces each)
Salt and freshly ground black pepper

All you need to do:

Make the herbed butter by creaming the butter and the dijon mustard and the herb of choice together in a small bowl.

Lightly oil a heavy cast iron skillet and set it over high heat until very hot. Do not allow it to smoke.

Brush both sides of the veal chops with a little olive oil and season with salt.

Place the chops in the skillet and reduce the heat to medium.

Cook for 4-5 minutes and then flip them over and cook for another 3-4 minutes until desired doneness.

I prefer my veal a little pink (medium rare)… use a thermometer to gauge doneness.

When done… remove meat to plates…. And top each chop with half the herbed butter.

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