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Pan Seared Veal Chops
Donna

Pan Seared Veal Chops

This veal chops recipe features perfectly cooked chops that are charred on the outside and juicy on the inside. Marinated with orange juice and rosemary, these cook in under 20 minutes. Watch the video below to see how I make this in my kitchen!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 262
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 4 vein chops (thick cut) veal chops
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large orange (juiced)
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Rosemary (dried)
  • 2 cloves garlic (minced)

Equipment

  • grill pan

Method
 

Instructions
  1. Preheat oven to 220C/425F.
  2. Combine orange juice, mustard, balsamic vinegar, garlic, and rosemary in a bowl.
  3. Season the veal chops with salt and pepper.
  4. Add the marinade to the zip lock bag and add the veal chops. Marinate the veal chops for a few minutes or up to 24 hours.
  5. Heat a grill pan with olive oil over medium-high heat. Add the veal chops and cook them for 4 minutes per side.
  6. Add the chops to a baking dish, large enough to fit them all. Pour over the marinade and bake the veal chops for 3 minutes for medium-rare (130°F), 4 minutes for medium (140°F), and 7 minutes for well-done (160°F).
  7. Remove the chops from the oven and let them rest for five minutes before serving.