When cooking an expensive cut of meat like veal chops, you’ll want to make sure you’re choosing a recipe you can rely on. This restaurant technique recipe for veal chops starts with a pan sear and then finishes in the oven. Minimal effort and spectacular results.
Purchasing veal chops are usually reserved for celebrating a special occasion. Celebrating New Year’s Eve comes to mind. And there really isn’t any better way to observe a special occasion than with some extraordinary cuisine and festive beverages.
Let’s Celebrate with a Recipe For Veal Chops
I simply can’t remember the last time we went out on New Year’s Eve. We choose to spend the evening at home, just the two of us with an extremely special dinner menu.
The appetizers and sides seem to change every year, but one thing that stays the same is veal. It’s a tradition for us, whether in Osso Buco style or this recipe for veal chops, throw in a simple side dish and a beautiful bottle of wine and the evening is complete.
Quality products … Quality Products … Quality Products
If the chef’s at Culinary School said it once, they said it a hundred times. Always purchase quality.
And, I like to eat veal guilt free, so I purchase veal from a source where I’m guaranteed quality and humane treatment. A source that guarantees free grazing grass fed animals, which produces a more tender meat and a healthier, tastier product.
Whole Foods seems to fit that bill, as would a reputable butcher shop. Get to know that guy behind the counter. Ask questions, get answers.
This criteria comes with a pretty price tag, but when there’s a special meal, and a special cut, please don’t turn towards a cheaper piece of meat.
Veal Chops are usually about an inch and a half thick and can weigh about 3/4 pounds each. These long bone veal rib chops, with their expensive price tag might seem a daunting task to cook. But following the procedure from Culinary School, it’s much easier than you think. Let’s take a look.
This Recipe Is E-A-S-Y How to Cook Veal Chops
Fancy and elegant doesn’t always mean time consuming and fussy. How to cook veal chops in the oven? You need to sear them first!
These veal chops are simply pan seared and then finished in the oven and roasted into a beautiful tender chop.
Roasting is an easy process with a six step catchy “SSRRSS” rule, starting with season and ending with season, it’s easy to remember:
How To Cook Veal Chops
- Season Season the veal chops with salt and pepper. Both sides.
- Sear The Veal Chops Use the right pan. Choose an oven-proof French Steel Pan, or your trusty cast iron skillet.
- Use Unsalted Butter Heat the pan over medium high heat. Once the pan is hot, add 2 tablespoons butter. Once that butter is sizzling and the bubbles have started to disappear, add the veal chops.
- Sear the Veal Chops Use the right pan. Choose an oven-proof French Steel Pan, or your trusty cast iron skillet. Sear the veal chops on each side. Turning only once. This should take about 4 minutes per side to create maillard reaction. That’s the golden brown crust that gives good it’s unique flavor and traps the juices inside the meat as you continue to cook.
- Then Oven Roast The Veal Chops Move the veal chops to a pre-heated 450 degree oven. Let them cook for about 7 minutes. Then turn them over. Cook for an additional 7 minutes.
- Temperature Check Using a digital read thermometer, check the temperature of the chops. Place the probe of the thermometer in the center of one chop and press half way into the meat. Continue cooking if the temperature has not reach your preferred doneness.
Veal Chops Temperature
With an expensive cuts of meat like this, always rely on a digital read meat thermometer to insure they are cooked properly.
The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees (medium rare), 160 degrees (medium), or 170 degrees (well done).
Veal Chops Recipe with Roasted Red Grapes
So with all that said, let’t take a look at this elegant and beautiful recipe for bone-in veal chops.
But what to serve them with? If you’re looking for a veal chop dinner menu, keep it simple. After all, this beautiful cut of meat with red grapes that have been roasted in sherry vinegar is most certainly the star.
I served this with simple roasted smashed new potatoes and steamed broccoli. Some Glazed Carrots would also be a beautiful side dish bringing a splash of color.
And if you’ve never had roasted grapes, you have not lived. Simply tossed with sherry vinegar and sugar, they roast alongside the veal chops and bring a caramelized sweet and tart garnish to the them. Simply amazing.
I hope you give this veal chops recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.
And if you have a favorite veal chops recipe, let me know, I’d love to give it a try.
What Wine To Pair With Veal Chops
Wine pairing for veal chops: We chose an Oregon Pinot to serve with the meal. Roots 49 Rows seemed perfect. From the Chehalem Mountains, it was aromatic, and concentrated without being heavy. It didn’t over power but complimented the veal chops.
More Special Dinner Ideas
- Beef Tagliata (Italian Steak)
- Pan Seared Filet Mignon with Lobster Avocado Salsa
- Grilled T-bone Steaks with Cowboy Butter
- Grilled Rib-eye Steak with Mustard Sauce
And don’t miss my Beef Category, you’ll find lots of steak, burger and ground beef recipes, including the most popular on my site for Coca Cola BBQ Crockpot Brisket.
Veal Chops with Roasted Red Grapes
- 1 pound red grapes seedless
- 3 Tablespoons sherry vinegar
- 3 Tablespoons unsalted butter divided
- 1/2 teaspoon sugar
- Salt and freshly ground pepper
- 4 veal rib chops at least one inch thick, about 1/2 pound each
- Preheat the oven to 450°.
- Remove grapes from stems. In a bowl, toss the grapes with the vinegar, 1 1/2 tablespoons of the butter and sugar; season with salt and pepper.
- Turn the grapes onto a sheet pan and roast for about 10 minutes, stirring the grapes halfway through. The grapes should be hot and sizzling.
- In an oven proof skillet, over medium high heat, melt the remaining 1 1/2 tablespoon of the butter.
- Season the veal chops with salt and pepper. When the butter has melted, and bubbles have disappeared, add the veal chops and sear on each side until nice and browned. About 4 minutes per side.
- Remove the grapes from the oven. Push the veal chops to one side of the pan and sprinkle the grapes around the chops.
- Place the chops and the grapes in the oven and roast for about 7 minutes. Turn the chops and roast for another 7 minutes. This is just a cooking time estimate. Since chops will vary in thickness, check internal temperature and cook until it reaches 160 degrees.
- Transfer the veal chops to a platter, scrape the grapes and juices on top and serve. Serves 4.
Pan Roasted Veal Chops … They’re What’s for Dinner.
Chef Mimi says
I love the idea of the grapes with the chops, especially roasted. What fabulous flavors!
I will use the SSRRSS process. Love your tips!
Jersey Girl Cooks says
This is making my mouth water!
Karen (Back Road Journal) says
I can’t think of a finer way to celebrate the beginning of the New Year. Hope you have a great one.
That looks like an incredibly delicious meal. I can understand, a nice meal in can be just as, if not more special. Love the way of remembering the steps, too.
Lea Ann Brown says
Thank You Caroline.
I remember being shocked at the cost of veal chops, but they’re worth the splurge! And I love the catchy 6 step rule, too. Makes sense. Merry Christmas, Lea Ann!!!
Lea Ann Brown says
Merry Christmas and Happy New Year to You and Your Family Liz.
Laura Dembowski says
Veal chops and roasted grapes are so underrated. The grapes in particular are one of my favorite sides and additions to a tray of roasted vegetables.
Lea Ann Brown says
Roasted grapes alone are underrated. Man they’re good. Thanks Laura.
That is one fine looking piece of meat and a veal chop is something I’ve never had. It sounds like your plan for New Years Eve is perfect and would be for me, except I’d probably hit the sack about 9:30 if I could stay up that long after the meal and wine. I think the USDA temps are 20F too high. Hope you guys have a Merry Christmas.
Lea Ann Brown says
Thanks Larry. I doubt I make it much past 9:30
These chops look amazing, Lea Ann. We stay in too. Sometimes we even stay awake until midnight! Ha!
Lea Ann Brown says
Thank you Cindy! Happy New Year To You.
noble pig says
This is elegant looking and beautiful!