Veal Loin Chops are pan seared and take little to no effort to make. These are quick and easy, perfect for a busy weeknight dinner. This recipe is paired with a bright red chimichurri and packed with flavor. Cook this for dinner, for a special occasion, or to serve friends.
Kita from Girl Carnivore developed this great recipe. She shares directions and tips to get the perfect sear from the cast iron skillet with this veal loin chop recipe. This tasty dinner comes together so easy in your kitchen, and delivers a restaurant style meal that will impress your guests. So simple to make you’ll want to add it to your regular menu. Loin chops used here are like a t-bone or a porterhouse steak and can be found in grocery stores or ordered online. Find yourself veal loin chops to try this recipe any time of the year.
Serving the Chops
Serve these chops with some thin cut fries like you see here, or a vegetable, or other potatoes. Anything goes great with a perfectly seared veal chop especially these perfectly crispy fries. Serve the chops hot for the best meal. Enjoy the juicy, tender and perfectly flavored veal. This 30-minute meal deserves to be a favorite.
Pan searing the veal loin chops:
- Pat the veal dry with a paper towel and season well with a little salt and freshly ground black pepper. Smash the garlic cloves and put to the side in a small bowl, they are ready to go when needed.
- Next, preheat a large cast iron skillet over medium heat to medium-high heat. You’ll know the pan is hot enough when it JUST starts to smoke. If it’s a lot of smoke, you’ve gone to far, and remove the pan from the heat. This step is important because adding the butter now will burn it, and you can’t get that flavor out without starting with a fresh clean pan.
- Then, add 1 tablespoon and melt the butter and add the chops, and sear without moving to form the crust. If you wiggle or try to move the chops with tongs, and notice they are pulling, let them be! You will tear the meat and not get the result you want if you try to flip them too soon.
- Next, add the garlic and butter to the iron skillet. Then flip the chops and start spooning the butter garlic over top to entirely coat the chops.
- Continue to cook the chops until they reach an internal temperature of 140 degrees F as measured by an instant-read thermometer. When done, remove the hot pan from the heat and allow it to rest. The temperature will continue to rise to 145 degrees F for medium rare.
Check out Girl Carnivore’s full tips and tricks in her blog here!
