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Pan Seared Veal Chops – How to cook veal rib chops your way! These pan seared 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.
How about a side of steamed asparagus and buttery risotto? It’s dinner tonight.
In a hurry? Check out the entire selection of the best cookbooks for meat lovers!
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.
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. Listed at the bottom of the post are other veal recipes you may like.
Beyond salt and black pepper, here are some of the seasonings and herbs I use when cooking veal:
The chops would taste incredible in the white wine broth alone but I just happened to have some leftover heavy cream.
All I could think of was the smooth creamy sauce of Normandy style dishes – the freshest heavy cream, some apple slices or better yet – cider.
I am talking about the distinctive flavors of hard cider from Normandy or a hint of Calvados. And slices of apples.
But when neither is handy I content myself with memories.
So, at the last minute, I thicken the sauce just a wee bit with a healthy splash of cream!
How do you cook and season veal? I’d love to hear from home chefs everywhere!
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