Pan Seared Veal Chop With Rosemary

This elegant yet approachable dish features tender veal chops seared to a perfect golden crust and infused with the earthy aroma of fresh rosemary. The meat is finished in the oven to ensure a juicy interior, then served with a simple, luxurious pan sauce made from white wine and chicken stock that captures all the fond from the skillet. The combination of savory veal, herbal notes, and bright acidity makes this a standout dinner option. It is perfect for a romantic evening at home or a special weekend meal that feels restaurant-quality without the hassle. Simple to execute with high-quality ingredients, this recipe delivers sophisticated flavor and texture in every bite.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 85.5

Dietary: Gluten-free

Description

This elegant yet approachable dish features tender veal chops seared to a perfect golden crust and infused with the earthy aroma of fresh rosemary. The meat is finished in the oven to ensure a juicy interior, then served with a simple, luxurious pan sauce made from white wine and chicken stock that captures all the fond from the skillet. The combination of savory veal, herbal notes, and bright acidity makes this a standout dinner option. It is perfect for a romantic evening at home or a special weekend meal that feels restaurant-quality without the hassle. Simple to execute with high-quality ingredients, this recipe delivers sophisticated flavor and texture in every bite.

Ingredients

2 veal

Directions

1
Preheat the oven to 375&# 194;Â°F (190ÃÂ°C).
2
Pat the veal chops dry with paper towels. Season both sides generously with salt and pepper.
3
In a small bowl, combine the finely chopped garlic, finely chopped fresh rosemary, and 1 tablespoon of olive oil. Rub this mixture evenly over both sides of the veal chops. Let them rest for 15 minutes to absorb the flavors.
4
Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan.
5
Once the oil is shimmering, add the veal chops to the skillet. Sear for 3-4 minutes per side until golden brown and crusty.
6
Transfer the seared chops from the skillet to an oven-safe baking dish. Roast in the preheated oven for 10 minutes, or until cooked to your desired doneness.
7
While the chops roast, reduce the heat under the skillet to medium. Pour in the white wine and chicken stock. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond).
8
Let the sauce simmer for 2-3 minutes until slightly reduced and glossy.
9
Serve the roasted veal chops immediately, spooning the warm pan sauce over the top.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 85.5kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 1.1g6%
Cholesterol 40.5mg14%
Sodium 34.5mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

**Substitutions:** If fresh rosemary is unavailable, you can use 1 teaspoon of dried rosemary, though fresh is preferred for better flavor. You can substitute chicken stock with beef stock for a richer sauce.

**Safety Advice:** Ensure your veal chops reach a safe internal temperature of 145ÃÂ°F (63ÃÂ°C) followed by a 3-minute rest time. Use a meat thermometer for accuracy.

**Variations:** Add a pat of cold butter to the pan sauce at the end and whisk vigorously to create a richer, smoother finish (monter au beurre).

Keywords: veal, rosemary, pan-seared, garlic, white-wine, chicken-stock, olive-oil, mediterranean, dinner, easy, quick, cast-iron, herbs, pan-sauce, gluten-free, low-carb, date-night, comfort-food

Read it online: https://www.chefs-mate.com/recipe/pan-seared-veal-chop-with-rosemary/