Veal Chops with Rosemary
Tender and juicy veal chops seasoned with fresh rosemary, perfect for a special dinner.
Nutrition
Calories: 450cal
Carbohydrate: 2g
Protein: 40g
Fat: 30g
Cholesterol: 120mg
Sodium: 550mg
Difficulty Level: easy
15 min Prep
25 min Cook
40 min Total
4 Servings
Ingredients
- 4 veal chops, about 1 inch thick
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, leaves finely chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). It’s important to start with a hot oven to sear the chops properly.
- Pat the veal chops dry with paper towels. Removing surface moisture ensures a good sear for a flavorful crust.
- Season both sides of the chops generously with salt, pepper, and the minced garlic. Be sure to press the seasoning gently into the meat.
- Heat olive oil in a large oven-safe skillet over medium-high heat. The pan should be hot enough that the oil shimmers.
- Add veal chops to the skillet in a single layer. Avoid overcrowding the pan to allow proper browning.
- Sear the chops for about 3-4 minutes on each side until they are golden brown.
- Sprinkle rosemary on top of the chops, then transfer the skillet to the preheated oven.
- Bake in the oven for about 10-15 minutes, or until an internal temperature of 145°F (63°C) is reached for medium-rare. Use a meat thermometer for accuracy.
- Remove the skillet from the oven. Using tongs, transfer the veal chops to a plate, and cover them loosely with aluminum foil to rest for about 5 minutes. Resting helps the juices redistribute, making the meat more tender.
- Serve the veal chops with lemon wedges on the side to squeeze over the meat for a burst of freshness and flavor.
