Pan-Seared Veal Chops

From Steaks, Chops, Roasts, and Ribs

Why this recipe works:

For a perfect pan-seared veal chops recipe, we first determined which chops were best. We preferred rib chops for their full flavor and juicy, tender meat. As for size, we opted for 8- to 12-ounce cuts that were 1 to 1 1/2 inches thick. Thinner than that, the meat was overcooked before it had… read more

For a perfect pan-seared veal chops recipe, we first determined which chops were best. We preferred rib chops for their full flavor and juicy, tender meat. As for size, we opted for 8- to 12-ounce cuts that were 1 to 1 1/2 inches thick. Thinner than that, the meat was overcooked before it had formed a good crust. Any thicker and the chops were well-done and dry with a clear line of undercooked meat in the center. A properly heated skillet was the key to properly cooking the chops in our pan-seared veal chops recipe. We found that once the meat did hit the pan, it was critical not to move it for several minutes; otherwise, the veal tended to stick.

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Serves 4

The best way to judge doneness is with an instant-read thermometer—the center of the chops should measure 130 degrees. If you don’t own an instant-read thermometer, use the tip of a paring knife to nick into the center of a chop, then peek—the very center should contain a very thin strip of pink, translucent meat. Make sure to let the cooked chops rest, tented with foil, for 5 minutes before serving.

Ingredients

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