Pan Seared Veal Loin Chops Recipe, Simply Seasoned, Perfectly Tender
Servings 2
Equipment
- 1 Heavy bottomed skillet A cast iron skillet or a French Carbon Steel pan.
Ingredients
- 16 ounces Veal Loin Chops 2 Chops - Cut 1" thick. Approximately 8 - 10 ounces each.
- 1 Tablespoon Neutral oil Canola, vegetable, peanut or avocado oil all work well here.
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly ground pepper
- Mixed Chopped Fresh Herbs such as: basil, thyme, chives, rosemary, or oregano About 1 Tablespoon per chop
Instructions
- Bring the veal chops to room temperature (30 minutes) and pat dry with a paper towel.
- Heat skillet to medium high and add the oil. Once oil is shimmering, add the veal chops and season with salt and pepper. Let them cook, without moving them until they're golden brown. About 3 - 4 minutes.
- Turn the chops and sprinkle with the fresh herbs. Cook for another 3 - 4 minutes until seared golden on the other side. Remove and let rest for 5 minutes before serving.
Notes
Tips For Success:
- 1" thick chops are easier for even cooking, inside and out.
- A good skillet like a French Steel or Cast Iron gives the best crust.
- Bring veal loin chops to room temperature, about 30 minutes. Pat chops dry before cooking in the skillet. You'll get a better crusty sear.
- Don’t overcrowd the skillet. Don't let the chops touch. It will cause steam and compromise the crusty sear.
- Use an instant-read thermometer to test interior temperature.
- Finish with flaky salt right before serving. Pick up some Maldon Sea Salt Flakes next time you're at the store. It's a chef's trick for an impressive presentation.
