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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.
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.
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:
The chops would taste incredible in the white wine broth alone but I just happened 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!
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!