Juicy Pan-Seared Veal Loin Chops: A Quick and Easy Delight

When it comes to a delicious and hassle-free meal, it’s hard to beat this Pan-Seared Veal Loin Chops recipe. Perfect for a busy weeknight dinner, these tender and moist chops are bursting with irresistible spicy and rich flavors that will leave you craving more.

Veal loin chop with half sliced and other half covered in red chimichurri, nestled over fries and greens.

Now, let me share my secrets with you, my besties! This post is brought to you by Veal – Discover Delicious, funded by the Beef Farmers and Ranchers, but hey, all opinions here are mine, and let me tell you, this recipe is a winner!

Unleash the Flavors!

Veal loin chops are known for their tender and delicate texture, coupled with a subtle sweetness. In this recipe, we elevate them to new heights by pairing them with butter, garlic, and a heavenly sear that can only be achieved with a trusty cast-iron skillet. And to take it up a notch, we top these luscious chops with a vibrant red chimichurri.

Overhead shot of two plates of beautifully seared veal chops with fries and salad and red chimichurri on top.

The Magic of Quick Cooking

One of the best parts of this recipe is how fast it comes together. In just a matter of minutes, you’ll have a dish that tastes like it’s been simmering all evening. While some recipes call for grilling veal chops, like my grilled veal chops, this stovetop version allows for a more convenient and equally delectable cooking experience.

Drawing inspiration from my South American adventures, I’ve infused this dish with the flavors of traditional Asado-style cooking. Although traditionally grilled, I’ve opted for a seared crust that spans from edge to edge, giving you the best of both worlds.

To complete your meal, serve these mouthwatering veal loin chops with a side of papas fritas (French fries), a refreshing salad, or your favorite cooked veggies. Whether you’re looking to impress your loved ones on special occasions or simply treat yourself to restaurant-quality goodness, this recipe is the way to go.

Further reading:  Delectable Differences: Veal vs Lamb

Trust me, my friends, these veal loin chops are destined to become your next favorite meal!

Why We Love This Recipe!

  • These bone-in veal chops are incredibly easy to prepare, yet they look like they belong in a 5-star restaurant.
  • The flavors are bright, vibrant, and utterly delicious.
  • And the best part? It only takes 30 minutes from start to finish!

The Marvel of Veal Loin Chops

So, what exactly are veal loin chops? Well, they come from the loin area, just like T-bone or porterhouse steaks. These chops are typically sold bone-in and are at their best when they have a thickness of around 1.5 inches. With their milky pink color and delicate flavor, they provide the perfect canvas for the buttery pan sear and the boldness of the red chimichurri.

Ingredients for pan-seared veal loin chops recipe.

Ingredients for Veal Loin Chops

For the Veal:

  • Veal loin chops – Look for chops that are around 1.5 inches thick. Thinner chops will require less cooking time, so keep an eye on them and use a digital thermometer to check for doneness.
  • Unsalted butter – Make sure it’s unsalted to control the seasoning.
  • Fresh garlic cloves – The sharp bite of fresh garlic adds an extra layer of flavor.
  • Kosher salt – For that perfect seasoning balance.
  • Coarse ground black pepper – Adds a touch of spice.

To Serve:

  • Red Chimichurri – Check out our full recipe for the ultimate flavor explosion. Or, if you’re feeling daring, make a cilantro chimichurri and pair them both!
  • Flakey salt – An homage to traditional Argentinian cooking.
Further reading:  Grilled Veal Chops: A Tantalizing Delight in Piccata Sauce

Raw veal chops arranged on a black baking sheet with salt, pepper, and garlic.

Let the Magic Happen

Now, let’s dive into the cooking process:

  1. Begin by patting the veal chops dry with a paper towel and seasoning them generously with salt and freshly ground black pepper. Smash the garlic cloves and keep them aside in a small bowl, ready to add their zing when needed.

  2. Preheat a large cast-iron skillet over medium to medium-high heat. You’ll know it’s ready when it starts to smoke slightly. Be careful not to let it smoke excessively, as it could burn the butter and affect the flavor of your dish.

  3. Melt 1 tablespoon of butter in the hot skillet and add the veal chops. Let them sear without moving them to develop a beautiful crust. Don’t be tempted to flip them too soon. Patience is key here, my friends!

  4. Once the chops are nicely seared on one side, add the garlic and the remaining butter to the skillet. Flip the chops and spoon the butter and garlic mixture over them to coat every inch with flavor.

  5. Continue cooking until the veal chops reach an internal temperature of 140 degrees Fahrenheit when measured with an instant-read thermometer. Once they’re done, remove the pan from the heat and let them rest.

And voila! Your pan-seared veal loin chops are now ready to be served. Plate them alongside fresh arugula and spinach, and don’t forget to drizzle the sensational red chimichurri over the top. Pair them with crispy fries for a complete and utterly satisfying meal.

Two veal chops in a cast-iron skillet with garlic, bubbling oil, and butter being pan-seared.

Expert Tips for Perfection

To ensure you achieve the ideal texture and flavor, keep these tips in mind:

  • Follow the cooking instructions closely. Veal chops have a short cooking time, and overcooking them can result in toughness. Keep a close eye on the timing to achieve a juicy and tender outcome.
  • The USDA recommends cooking veal chops to an internal temperature of 145 degrees Fahrenheit. However, you can pull them from the heat at 140 degrees Fahrenheit and let them rest. The residual heat will raise their temperature to the perfect level for serving.
Further reading:  Warm Your Soul with Italian Veal Stew and Zesty Gremolata

Storage: Make the Most of Your Leftovers

If you find yourself with leftover veal chops, fear not! You can store them in an airtight container or tightly wrapped in plastic wrap in the refrigerator. Properly stored, they will stay fresh for three to four days. Freezing is also an option, although we recommend consuming them within three months.

But wait, here’s an insider tip! Don’t discard the bones. Keep them and make your own beef stock using a mix of veal and beef bones. It’s an excellent way to extract every last bit of flavor from this magnificent cut.

Vibrant photo of a pan-seared veal chop with bright red chimichurri on top over golden fries and spinach.

Reheating/Leftovers

To reheat veal loin chops, preheat your oven to 250 degrees Fahrenheit and bake them for approximately 20 to 30 minutes. If you’ve frozen the chops, increase the oven temperature to 325 degrees Fahrenheit and bake for at least 10 minutes.

Perfect Pairings

While French fries are a classic accompaniment to these pan-seared veal loin chops, you could also consider these delightful options:

  • Smoked Corn on the Cob
  • Mashed Potatoes or Domino Potatoes
  • Cooked Carrots or Smoked Brussels Sprouts
  • Rajas con Crema
  • Garden Salad or Cobb Salad

Showing a meal of pan-seared veal chops on plates on a rustic wooden background.

FAQ about Veal Loin Chops

I hope you enjoy preparing this Pan-Seared Veal Chops recipe as much as I do. If you’ve never cooked veal before, I would love to hear about your experience in the comments below. Don’t forget to rate the recipe and feel free to ask any questions you might have.

And now, my dear friends, it’s time to savor this succulent dish and create unforgettable moments around the dinner table. Bon appétit!

This article was made possible with the support of Rowdy Hog Smokin BBQ.