Pan Seared Veal Chops – These thick and tender veal chops don’t ask for any fancy prep.
Sautéed in a dash of garlic infused olive oil and a nugget of salted butter, top them with rosemary and shallots or garlic and parsley.
Pour a generous amount of white wine and allow them to simmer until fork tender. About 1 hour. Yum
How about a side of steamed asparagus and buttery risotto? It’s dinner tonight.
Veal rib chops are expensive. Those two thick chops weighed in at about 1.5 lbs and at $24.99 a pound- it is a pricey meal.
Supermarkets such as Giant®, Safeway® and Harris Teeter® carry very little in the way of veal – in the butcher shop or in the case.
- Osso buco pieces come two to a pack and you would need at least 3 packs to make 4 servings.
- Veal stew pieces are also sold in small packages.
- Italian style veal cutlets for scallopini are pricey.
- The ground veal is barely affordable.
- I’ve had to special order veal roasts ! As you can imagine, roasts, even veal chuck roasts are not inexpensive.
So where do we find these cuts of meat? At a true, stand alone, butcher shop or in high end specialty food markets like Wegman’s®, Balducci’s®, Whole Foods® and Fresh Market®.
But every so often, when I can get my hands on this or another special cut, I splurge. 🙂
I often cook veal as it really does have a more delicate flavor than beef. You may like these recipes for veal:
- A veal stew in the slow cooker
- Old fashioned goodness in a Blanquette De Veau à l’Ancienne
- Another take on Lasagna
How Would You Season Pan Seared Veal Chops?
The chops would taste incredible in the white wine broth alone but I just happend to have some leftover cream. So, at the last minute, I thickened the sauce just a wee bit.
I would love to hear from home chefs everywhere!