Pan-Seared Veal Chops: A Simple Guide

Pan-seared veal chops are a delicious and easy meal to make at home. The key to a good veal chop is a hot pan and a sizzle when the meat hits the heat. Veal is a tender, juicy, and delicate meat that pairs well with a variety of flavours. It is a much more mild version of beef and is perfect for a quick sear in a cast-iron pan. The best way to ensure your veal chops are cooked to your desired level of doneness is to use a meat thermometer.

Choosing the right veal chop

Type of Veal Chop

The two most common types of bone-in veal chops are loin chops and rib chops. Veal loin chops, also known as porterhouse chops, resemble T-bone steaks and are cut from the loin area, just like T-bone or porterhouse steaks. They tend to be sold bone-in and are best when they are about 1.5 inches thick. Veal rib chops, on the other hand, come from the upper section of the rib roast and are slightly smaller and more tender than loin chops. Both types are suitable for high-heat cooking methods such as pan-searing.

Quality and Freshness

Look for veal chops that are tender and delicate, with a slightly sweet nature. The meat should be a milky pink colour and have a light, buttery flavour. Freshness is key, as it ensures the meat is at its most tender and flavourful.

Thickness

For pan-searing, it is generally recommended to choose veal chops that are about 3/4 to 1 inch thick. Thicker chops may require a longer cooking time, while thinner chops may need a shorter cooking time to avoid overcooking.

Cooking Preferences

Consider how many people you will be serving and whether you want leftovers. Veal chops are typically sold as individual chops, so you will need to purchase the appropriate number for your desired yield. Also, keep in mind that veal chops are quite versatile and can be cooked in various ways, such as broiling, roasting, or grilling, so choose chops that align with your preferred cooking method(s).

Sourcing

When selecting veal chops, consider the source of the meat. The age of the calf, the way it was raised, and the feed it was given can all impact the flavour and texture of the meat. For example, veal from younger calves tends to be more tender and have a milder flavour. Additionally, the source may be important to you in terms of ethical considerations, so look for reputable suppliers who can provide information on the origin of their veal.

In summary, choosing the right veal chop for pan-searing involves selecting the appropriate type, thickness, and quality of the meat, as well as considering your cooking preferences and the source of the veal. By taking these factors into account, you can ensure that your pan-seared veal chops turn out juicy and delicious.

Marinating the veal

Firstly, prepare a marinade with fresh ingredients. You can use a combination of olive oil, garlic, rosemary, thyme, tarragon, mint, lemon zest, salt, and pepper. Combine these ingredients in a small bowl and stir to mix evenly. You can also add other ingredients like parsley, sage, and red pepper flakes to enhance the flavour.

Next, place the veal chops on a baking pan or plate. Sprinkle the chops with half of the marinade mixture and rub it into the meat with your fingers, ensuring both sides are coated. Then, turn the chops over and repeat the process with the remaining marinade. Cover the chops with cellophane and refrigerate for at least one hour, or even overnight for more intense flavour.

Before cooking, remove the veal chops from the refrigerator and let them come to room temperature for about 30 minutes. This will help ensure even cooking.

Once the veal chops have rested and reached room temperature, they are ready to be cooked. You can cook them on an outdoor grill or in a cast-iron skillet on the stovetop. If using a skillet, heat it over medium-high heat and add a little olive oil before adding the chops. Cook the chops without moving them for a few minutes on each side, until golden brown.

Remember, the longer you marinate the veal chops, the more tender, juicy, and flavourful they will become. So, if you have the time, it is worth marinating them early in the morning or even the night before for the best results.

Pan-searing techniques

To achieve a delicious pan-seared veal chop, there are several techniques to keep in mind. Firstly, choose the right cut of meat. Veal loin chops or veal rib chops are ideal, with their similar ratio of lean meat to fat, making them perfect for high-heat cooking methods like pan-searing.

Before searing, prepare the veal chops by rubbing them with a mixture of olive oil, garlic, rosemary, salt, and pepper. Let the chops rest for about 10-15 minutes to allow the flavours to penetrate the meat. This step is crucial for building flavour.

Now, it's time to heat up your pan. Use a cast iron skillet or a heavy-based pan and heat it over medium-high heat. You want the pan to be hot, but not smoking. Add a thin layer of avocado oil or another high smoke point oil to the pan. This step ensures a good sear and prevents the meat from sticking.

Place the veal chops in the hot pan and sear for about 3 minutes on each side. This step is crucial for developing a delicious crust on the meat. After searing, you can choose to finish cooking the chops in the oven at 375°F for about 7-10 minutes, or until they reach an internal temperature of 140-145°F . This will ensure they are cooked to your desired doneness.

Once the veal chops are cooked to your liking, remove them from the pan and let them rest. This allows the juices to redistribute and ensures a juicy, tender chop. While the meat rests, you can make a delicious pan sauce by deglazing the pan with wine or stock and scraping up all the tasty browned bits from the bottom.

Finally, serve the veal chops with the pan juices and your choice of sides, such as mashed potatoes, roasted vegetables, or a simple arugula salad. Enjoy your perfectly pan-seared veal chops!

Making a sauce

There are many sauce options that you can make to accompany your pan-seared veal chops. A popular choice is a red chimichurri sauce, which can be served with the veal on a bed of fresh arugula and spinach. You could also make a wine sauce by adding wine and chicken or veal stock to the pan and stirring up the brown bits from the bottom. This sauce can be served with the veal chops, along with mashed potatoes and steamed vegetables.

If you're looking for a simpler option, you can just serve the veal chops with the pan juices.

Ingredients:

• Fresh garlic
• Red wine vinegar
• Red pepper flakes
• Dried oregano
• Cumin
• Salt
• Black pepper
• Olive oil
• Fresh parsley
• Fresh cilantro
• Red bell pepper
• Red onion

Instructions:

• Finely chop the garlic, red pepper, onion, parsley, and cilantro.
• In a bowl, mix the chopped ingredients with the red wine vinegar, olive oil, cumin, oregano, red pepper flakes, salt, and pepper.
• Adjust the seasoning to taste.
• Let the sauce sit for at least 30 minutes before serving to allow the flavours to meld.

Serving suggestions

Pan-seared veal chops can be served with a variety of sides and sauces. Here are some ideas to get you started:

• Red chimichurri sauce: This sauce is a great choice to serve with veal loin chops. The bright, spicy sauce pairs well with the juicy meat and adds a rich flavour.
• Crispy fries: Also known as papas fritas, these are a great side to the veal chops and red chimichurri sauce. The crispiness of the fries complements the juicy meat.
• Salad: A fresh garden or Cobb salad can be a great side to the dish, adding some crunch and colour to the plate.
• Smoked corn on the cob: This can add a smoky flavour to the meal and is a good option if you're looking for something a little different.
• Mashed potatoes: Creamy mashed potatoes go well with the veal chops, especially when paired with the pan sauce.
• Cooked vegetables: Steamed or roasted vegetables, such as carrots or Brussels sprouts, can add some extra nutrition to the meal.
• Pan sauce: Making a pan sauce is a great way to add flavour to your veal chops. Simply add some lemon juice and water to the pan after cooking the chops and scrape up the browned bits. This creates a delicious sauce that can be drizzled over the meat and any sides.

Frequently asked questions