Pan Seared Veal Chops: Easy Normandy Style For Creamy Goodness

By La Cuisinière | French Country Cuisine Recipes

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Feb 09
Pan seared veal chops | food-crafting.com

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.
Pan Seared Veal Chops Normandy Style|food-crafting.com
Pour a generous amount of white wine and allow them to simmer until fork tender. About 1 hour.

How about a side of steamed asparagus and buttery [popup_product]risotto[/popup_product]?  It’s dinner tonight.


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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.

  • [popup_product]Osso Bucco[/popup_product] 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 [popup_product]veal cutlets[/popup_product] for scallopini are pricey.
  • The [popup_product]ground veal[/popup_product] 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®.

All cuts of veal can also be purchased online from D’Artagnan.

But every so often, when I can get my hands on this or another special cut, I splurge.  🙂

Pan Seared Veal Chops © food-crafting.com

I often cook veal as it really does have a more delicate flavor than beef.  You may like these recipes for veal:

 8 (12 oz.) Veal Rib Chops Prime Veal Rib Chops – 2″ 12 (12oz.) Veal Rib Chops

How Would You Season Pan Seared Veal Chops?

The chops would  taste incredible in the [popup_product]white wine[/popup_product] 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!


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1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!

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