Perfect Pan-Seared Veal Chops with Rosemary Lemon Garlic Sauce
Prepare to elevate your weeknight dinners or special occasions with this incredible recipe for **pan-seared veal chops**. These succulent chops are first given a beautiful golden crust in a buttery skillet, then lovingly coated in a vibrant, aromatic reduction featuring fresh rosemary, zesty lemon juice, and fragrant garlic. Achieving restaurant-quality results has never been easier, with tender, juicy veal chops ready to grace your table in less than 25 minutes. Say goodbye to dry, tough meat and hello to a culinary masterpiece that will impress even the most discerning palate.
Why This Pan-Seared Veal Chops Recipe Works
This recipe transforms simple ingredients into an extraordinary dish, allowing you to create **restaurant-quality veal chops** in the comfort of your own kitchen. The magic begins with a carefully balanced, delicately spiced rub applied to the veal, enhancing its natural flavor. These seasoned chops are then introduced to a hot, buttery skillet, where they develop a perfect golden-brown crust and seal in all their precious juices. The high-heat sear ensures a beautiful exterior while keeping the interior exquisitely tender.
Once seared to perfection, the chops are briefly removed, making way for the star of the show: an aromatic pan sauce. Fresh rosemary, bright lemon juice, and pungent garlic are simmered in the remaining pan drippings, creating a reduction that is both fragrant and flavorful. The veal chops are then returned to the pan, allowing them to luxuriate in and absorb this gorgeous sauce, resulting in an unforgettable taste experience. This method not only infuses the meat with incredible flavor but also ensures a moist, succulent finish every time. It’s an impressive dish that’s deceptively easy to master, even for novice cooks, with just a few key tips and techniques.
For an ideal pairing, serve your juicy veal chops with a side of creamed corn or bright lemon couscous. These sides beautifully complement the rich flavors and tender texture of the veal.
Key Ingredients for Flavorful Veal Chops
To create these delectable pan-seared veal chops, you’ll need a selection of fresh, high-quality ingredients that work together to build a complex and irresistible flavor profile. While the detailed measurements and full instructions are provided in the printable recipe card at the end of this post, here’s a quick overview of what you’ll gather to get started:
- Veal Chops: The star of our dish, ideally about 2 ¼ pounds, yielding 3 generous chops.
- Seasoning Blend: Garlic salt, cayenne pepper, smoked paprika, brown sugar, and black pepper form a robust rub.
- Healthy Fats: Olive oil and unsalted butter for searing and building the pan sauce.
- Aromatics & Acid: Fresh rosemary, minced garlic, and fresh lemon juice for that bright, herbaceous reduction.
- Thickener: A touch of cornstarch to perfectly thicken the sauce.
Ensuring you have these components ready will make your cooking process smooth and enjoyable, leading to the best **veal chop dinner** you’ve ever made at home.
Ingredient Spotlight: Tips for Perfect Veal Chops & Sauce
Understanding your ingredients is key to mastering any recipe. Here’s a closer look at the components of these delicious **veal chops with rosemary lemon garlic reduction**, along with some helpful tips and potential substitutions.
VEAL CHOPS: The Star Protein
Veal is renowned for its delicate flavor and tenderness, but it’s also a very lean meat, making it susceptible to overcooking. Overcooked veal quickly becomes tough, dry, and chewy – a fate we want to avoid! This recipe is carefully designed to yield a beautiful rare to medium-rare chop, ensuring maximum juiciness and flavor. For a truly rare finish, remove your chops from the skillet and serve them immediately after searing. If you prefer medium to medium-rare, allow the chops to rest in the skillet for about 10 minutes after cooking before serving. This resting period is crucial, allowing the juices to redistribute throughout the meat, resulting in an even more tender and succulent bite. Always use an instant-read thermometer inserted into the thickest portion of the chop to check for doneness. Aim for an internal temperature of 145°F (63°C) for a perfect medium-rare. Remember, veal cooks quickly, so vigilance is key!
- Choosing Veal Chops: Look for chops that are about 1 to 1.5 inches thick for even cooking. Rib chops (with the bone) are often preferred for their flavor and impressive presentation.
- Prepping Veal: Always pat your veal chops thoroughly dry with paper towels before seasoning. This step is vital for achieving a proper sear and that desired golden crust. Moisture on the surface will steam the meat instead of browning it.
THE SPICE RUB: Flavor Foundation
Our custom rub combines savory, smoky, and slightly sweet notes to create a complex flavor base for the veal. Garlic salt provides an all-in-one seasoning, while cayenne pepper adds a hint of warmth without overwhelming the delicate veal. Smoked paprika brings a beautiful color and earthy depth, and a touch of brown sugar helps with caramelization during searing. Black pepper rounds out the blend.
- Substitutions: Feel free to adjust the cayenne for more or less heat. If you don’t have smoked paprika, regular paprika can be used, though you’ll miss the smoky undertone. For an added herb note in the rub, a pinch of dried thyme or oregano would also work well.
AROMATIC SAUCE INGREDIENTS: The Finishing Touch
The rosemary, lemon juice, and garlic reduction is what truly sets this recipe apart. These fresh, vibrant ingredients create a bright, herbaceous, and intensely flavorful sauce that perfectly complements the rich veal.
- Rosemary: Fresh rosemary is highly recommended for its potent, piney aroma and flavor. If fresh is unavailable, use about half the amount of dried rosemary (or even less if ground, as it’s more concentrated).
- Garlic: Freshly minced garlic provides the best flavor. Jarred minced garlic can be used in a pinch, but fresh is superior.
- Lemon Juice: Always use freshly squeezed lemon juice for the brightest, most vibrant flavor. Bottled lemon juice often lacks the same acidity and freshness. The lemon not only adds a zesty note but also helps to cut through the richness of the butter and veal.
- Unsalted Butter: Using unsalted butter gives you control over the overall sodium content in the dish. It’s essential for both searing the chops and forming the base of your rich pan sauce.
CORNSTARCH SLURRY: The Perfect Thickener
Cornstarch is used to create a light slurry, which perfectly thickens the pan sauce to a glossy, spoon-coating consistency. It’s a quick and easy way to achieve that restaurant-style finish.
- Making a Slurry: Always mix cornstarch with an equal amount of cold water before adding it to a hot liquid. This prevents lumps and ensures a smooth sauce.
- Alternative: If you prefer, a roux (equal parts butter and flour cooked together) could also be used, but cornstarch provides a lighter, gluten-free option that works perfectly here.
By paying attention to these ingredient details, you’ll ensure your **pan-seared veal chops** are nothing short of spectacular.
How to Master Pan-Seared Veal Chops with Rosemary Lemon Garlic Sauce
These step-by-step photos and detailed 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 precise measurements and instructions at the bottom.
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In a medium bowl, combine your flavorful dry rub ingredients: garlic salt, cayenne pepper, smoked paprika, brown sugar, and black pepper. Drizzle in the olive oil and mix everything together thoroughly until you have a thick, consistent paste. This rub will infuse incredible flavor into your veal chops.
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Generously rub this aromatic mixture all over your veal chops, ensuring both sides are fully coated. Don’t be shy; really massage the rub into the meat. For best results, you can let the chops sit at room temperature for about 15-20 minutes after rubbing to absorb the flavors, but this step can be skipped if you’re short on time.
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Heat a large, heavy-bottomed skillet over medium heat. Once hot, add the unsalted butter and let it melt until it’s foamy and just starting to brown slightly (be careful not to burn it). Carefully place the seasoned veal chops into the melted butter. Cook for 3-4 minutes on the first side to achieve a beautiful golden crust. Flip the chops and cook for another 3-4 minutes. For even browning and a perfect finish, flip a second time and cook for 2 minutes, then flip one last time and cook for a final 2 minutes. This multiple-flip method ensures even cooking and a consistent sear.
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Once cooked to your desired doneness (refer to the Veal Info section for temperature guidelines), carefully remove the chops from the skillet and set them aside on a plate or cutting board. Loosely tent them with foil to keep them warm while you prepare the glorious pan sauce. This resting period is crucial for juicy results.
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Return the skillet to medium heat. Add the fresh rosemary, minced garlic, and fresh lemon juice directly into the pan, stirring to combine them with the flavorful pan drippings left from searing the veal. Let this aromatic mixture simmer for about 1 minute, allowing the flavors to meld and the rosemary and garlic to release their wonderful fragrances.
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In a small separate bowl, whisk together the cornstarch with enough cold water to form a smooth slurry (usually 1 teaspoon of cornstarch with 1-2 tablespoons of water). Pour this cornstarch mixture into the pan with the simmering aromatics. Stir everything together constantly, using a wooden spoon or spatula to scrape up any delicious brown bits (fond) from the bottom of the pan. These bits are packed with flavor and will enrich your sauce.
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Continue to cook the sauce over medium-low heat, stirring occasionally, until the mixture thickens to your desired consistency. It should be rich and glossy. Once the sauce is ready, gently return the seared veal chops to the pan. Increase the heat slightly to medium and flip the chops a few times, allowing them to become thoroughly coated in the fragrant rosemary, lemon, and garlic sauce. Serve immediately and savor every tender, flavorful bite of your homemade gourmet meal!
Frequently Asked Questions & Expert Tips for Veal Chops
For perfectly cooked, tender veal chops, the internal temperature should reach 145°F (63°C) for medium-rare, as measured with an instant-read thermometer inserted into the thickest part of the chop, avoiding the bone. Because veal is a lean meat, it’s crucial not to overcook it, as it will quickly become tough and chewy. If you prefer a rare chop, remove it from the heat as soon as it reaches 135-140°F (57-60°C). For medium doneness, aim for 150-155°F (66-68°C). Always allow the chops to rest for 5-10 minutes off the heat after cooking; this allows the internal temperature to rise slightly (carryover cooking) and the juices to redistribute, ensuring a tender and moist result.
Store any leftover veal chops promptly within two hours of cooking. Place them in an airtight container and refrigerate for 3-4 days. To reheat, gently warm them in a skillet over low heat with a splash of broth or water to prevent drying out, or briefly in a preheated oven at 300°F (150°C) until just warmed through. Avoid high heat when reheating to maintain tenderness.
While fresh rosemary offers the best vibrant flavor, you can substitute dried rosemary. Use about half the amount of dried rosemary compared to fresh, as dried herbs are more concentrated. For example, if the recipe calls for 2 tablespoons of fresh rosemary, use 1 tablespoon of dried. Crush the dried rosemary between your fingers before adding it to help release its oils and flavor.
If your sauce isn’t thickening as desired, ensure it’s simmering gently. If it’s still too thin, you can create another small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and gradually whisk it into the simmering sauce, stirring constantly, until it reaches the desired consistency. Be careful not to add too much at once, as the sauce will continue to thicken slightly as it cools.
While rib or loin veal chops are ideal for this pan-searing method, you could adapt the recipe for thicker cuts, potentially finishing them in the oven after searing if needed. For thinner cuts, adjust cooking times down significantly. Always rely on an instant-read thermometer for accurate doneness.
Serving Suggestions for Your Pan-Seared Veal Chops
These **pan-seared veal chops with rosemary lemon garlic sauce** are incredibly versatile and pair beautifully with a wide array of side dishes. The rich, tender veal and bright, herbaceous sauce invite both classic and creative accompaniments. Here are some ideas to complete your gourmet meal:
- Fresh Greens & Roasted Vegetables: A simple, crisp green salad with a light vinaigrette offers a refreshing contrast. For heartier vegetable sides, consider perfectly roasted options like tender broccoli florets, snappy roasted green beans, sweet glazed carrots, earthy sautéed mushrooms, or delicate asparagus spears.
- Starches & Grains:
- Potatoes: Creamy mashed potatoes, fluffy baked potatoes, or crispy roasted potatoes are always a winning choice. For a twist, try our sweet and savory mashed sweet potatoes.
- Grains: Light and zesty lemon couscous will echo the citrus notes in the sauce. Alternatively, a simple pilaf, wild rice, or even a creamy risotto would make a delightful foundation.
- Pasta: A light pasta dish, perhaps tossed with a little olive oil, Parmesan, and fresh herbs, can be a wonderful complement.
- Creamy Indulgences: As pictured above, our rich and comforting creamed corn recipe is a fantastic, creamy side dish that perfectly balances the savory chops and bright sauce.
- Wine Pairing: For wine enthusiasts, a light-bodied red wine like Pinot Noir or a medium-bodied white wine such as a dry Chardonnay or Sauvignon Blanc would beautifully complement the delicate flavors of the veal and the aromatic sauce.
No matter your choice, these tender **veal chops** are sure to be the star of your dinner table.
More Delicious Recipes to Try
If you loved these pan-seared veal chops, we think you’ll enjoy exploring more of our flavorful main course recipes:
- Veal Piccata: A classic Italian-American dish with thin veal cutlets in a lemon-caper sauce.
- Lamb Chops: Learn how to perfectly sear and roast tender lamb chops.
- Chicken Cacciatore: A rustic and hearty Italian stew with chicken, peppers, and tomatoes.
- Reverse Sear Ribeye: Achieve a restaurant-quality steak with this foolproof cooking method.
- Veal Osso Buco: A traditional slow-braised veal shank dish that’s incredibly rich and tender.
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Veal Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 ¼ pound veal chops 3 chops
- 1 Tablespoon garlic salt
- ½ teaspoon cayenne pepper
- ½ Tablespoon smoked paprika
- ½ teaspoon brown sugar
- 1 teaspoon black pepper
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 2 Tablespoons fresh rosemary chopped
- 5 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- 1 teaspoon cornstarch
Things You’ll Need
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Large heavy bottomed skillet
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Vinyl gloves
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Instant read thermometer
Before You Begin
- Veal should be cooked to an internal temperature of 145 F.
- 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 as it can become tough.
Instructions
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In a medium bowl combine garlic salt, cayenne, paprika, brown sugar, pepper, and olive oil.
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Rub mixture all over the veal chops on both sides.
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Over medium heat, melt butter in 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.
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Remove chops from skillet and set aside.
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Add rosemary, garlic, and lemon juice to the pan.
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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.
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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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.