Veal Chops

Juicy veal chops are pan-seared until golden-crusted and then coated in a gorgeous rosemary, lemon juice, and garlic reduction. This is the best recipe for tender, succulent veal chops made in less than 25 minutes!

Why this recipe works

You can make restaurant-quality veal chops straight from the comfort of home with this simple yet flavorful mix of ingredients. We’re first starting with a delicately spiced rub on the veal, then tossing those chops straight into a buttery skillet where they’ll sear to perfection. Remove them from the pan and begin with your aromatic pan sauce of rosemary, lemon juice, and garlic. Pop the chops back in to coat and you’re just about ready to enjoy.

It’s impressive yet easy enough for just about anyone to tackle with a few tips. Serve with a side of creamed corn or lemon couscous to complement the juicy chops.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

VEAL – Veal is a lean meat. Overcooking it can lead to chewy, tough chops which no one is a fan of. This recipe will produce a rare to medium-rare chop. If you want rare, remove from skillet and serve immediately. For medium/medium-rare, leave chops in skillet and allow to rest for 10 minutes before serving. Be careful not to overcook! Check for doneness with an instant-read thermometer inserted into the thickest portion of the chop. It should be cooked to 145F.

How to Make Veal Chops

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a medium bowl combine garlic salt, cayenne, paprika, brown sugar, pepper, and olive oil.
2. Rub mixture all over the veal chops on both sides.
3. Over medium heat, melt butter in a large skillet until foamy. Add chops to melted butter. Cook 3-4 minutes on one side. Flip over and cook another 3-4 minutes. Flip a second time and cook another 2 minutes, flip one last time and cook another 2 minutes.
4. Remove chops from skillet and set aside.
5. Add rosemary, garlic, and lemon juice to the pan.
6. Mix cornstarch with enough water to make a slurry. Add cornstarch mixture to the pan and stir everything together, scraping up any brown bits from the bottom of the pan.
7. Thicken mixture over medium-low heat, then add the chops back to the pan. Turn heat up to medium and flip a few times to coat.

Frequently Asked Questions & Expert Tips

Veal should be cooked to an internal temperature of 145F. Check the chop for doneness in the thickest portion of the meat with an instant-read thermometer. Be careful not to overcook veal chops as they will become tough and chewy.

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.

Serving Suggestions

Serve veal chops with a fresh salad or roasted vegetables such as broccoli, green beans, carrots, mushrooms, or asparagus.

For a starch or grain side try mashed potatoes, mashed sweet potatoes, roasted potatoes, lemon couscous, pasta, or rice. Try our creamed corn recipe which is photographed with the chops above for a creamy and rich side dish.

More Related Recipes

• Veal Piccata
• Lamb Chops
• Chicken Cacciatore
• Reverse Sear Ribeye
• Veal Osso Buco

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