Best 2 Bone In Veal Chop Recipes

**Indulge in the Exquisite Flavors of Bone-In Veal Chop: A Culinary Journey Through Three Tempting Recipes**

Prepare to tantalize your taste buds with the delectable bone-in veal chop, a culinary masterpiece renowned for its tender texture and rich, savory flavor. Embark on a gastronomic adventure as we present three extraordinary recipes that showcase the versatility and sheer indulgence of this exceptional cut of meat. From a classic pan-seared chop to an aromatic braised dish and a succulent grilled variation, each recipe promises a unique sensory experience that will leave you craving for more. Whether you're a seasoned chef or a home cook seeking to elevate your culinary skills, these recipes will guide you through the process of creating ресторан-worthy bone-in veal chops that will impress even the most discerning palate. So, gather your ingredients, fire up your stove, and prepare to embark on a culinary journey that celebrates the exquisite flavors of bone-in veal chop.

Check out the recipes below so you can choose the best recipe for yourself!

PAN SEARED VEAL CHOP WITH ROSEMARY

Pan Seared Veal Chop with Rosemary image

Provided by Food Network Kitchen

Categories main-dish

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 veal chops, about 3/4-inch thick
2 cloves garlic, finely chopped
1 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper
1/2 cup white wine
1/4 cup chicken stock

Steps:

Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

PERFECT VEAL CHOP RECIPE (QUICK AND EASY)

Perfect Veal Chop Recipe (Quick and Easy) image

These Veal Chops are quick and easy to make, with a taste that's better than a Michelin star restaurant. Bone-in veal chops are marinated with fresh rosemary, thyme, salt, and pepper, then tenderized to succulent perfection! Drizzle them with homemade rosemary butter sauce for the most delicious dinner!

Provided by Izzy

Categories Dinner Main Course

Time 25m

Number Of Ingredients 13

Ingredients

2 veal chops (approx. 1.5 inches thick, use rib chops for the best result)
4 tablespoons olive oil (divided)
1/4 teaspoon coarse salt
freshly ground black pepper (to taste)
1 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
1 large garlic clove (smashed)
1/4 cup chicken broth
3 tablespoons white wine
2 tablespoons butter
1/2 teaspoon minced rosemary
1/2 teaspoon minced thyme
salt and pepper (to taste)

Steps:

Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
Sprinkle with salt and pepper. Then add minced rosemary and thyme.
Rub the olive oil and seasoning onto all sides of the veal chops.
Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won't be cooked evenly.)
Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
Flip the veal chops and cook the other side for about 2 minutes until golden brown.
Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
Remove the chops to a plate and cover with foil to keep warm (Don't discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
Pour the sauce over the chops. Serve and enjoy!

Nutrition Facts : Calories 552 kcal, Carbohydrate 1 g, Protein 43 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 194 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 23 g, ServingSize 1 serving

Tips:

To ensure the veal chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
If you don't have a meat thermometer, you can also check the doneness of the veal chops by cutting into the thickest part of the chop. The meat should be slightly pink in the center for medium-rare, and no longer pink in the center for medium or well-done.
To prevent the veal chops from drying out, baste them with the pan juices every few minutes during cooking. You can also add a little bit of butter or oil to the pan to help keep the chops moist.
If you want to add some extra flavor to the veal chops, you can marinate them in a mixture of olive oil, herbs, and spices before cooking. This will help to tenderize the meat and infuse it with flavor.
Veal chops can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad. You can also add a sauce to the veal chops, such as a mushroom sauce or a red wine sauce.

Conclusion:

Bone-in veal chops are a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you're grilling, pan-frying, or roasting them, there's sure to be a recipe that suits your taste. Just be sure to follow the tips above to ensure that your veal chops are cooked perfectly.