Lemon Herb Veal Chops

Succulent veal chops are pan-fried then finished in the oven for the perfect degree of doneness! A simple lemon herb sauce surrounds each veal chop so that each bite is melt-in-your mouth delicious! This meal is worthy of any special occasion!

The first time I ever tried veal was in college. A group of guy friends decided to cook for all their female friends. They set up an elaborate long table in the living room of their house and they spent the entire day cooking. If memory serves me, the guys prepared veal scallopini…and it was delicious! Much better than expected, considering it was cooked by a bunch of college kids!

My friends made a very big deal about the whole evening and so now I associate veal with special occasions.

Veal tends to be on the pricier side, however, it is easy to prepare and can be eaten at any time of the year; no special occasion needed! Bonus; Veal is rich in essential nutrients like protein, zinc, niacin, vitamins B-12, and B-6. Plus it is an extremely lean cut of beef.

How To Make Lemon Herb Veal Chops

STEP ONE – Preheat oven to 375 degrees. Place a large, ovenproof skillet over medium heat. Melt 1 tablespoon butter in the skillet, add garlic and cook the garlic for 1 minute. Add the veal chops to the skillet and cook the chops until browned, for 3-4 minutes per side.

STEP TWO – Place the veal chops in the oven to finish baking for about 10 minutes or until internal temperature reaches 145-150 degrees (a meat thermometer is the best way to check the internal temperature). Remove the chops to a plate and keep warm.

STEP THREE – Place the skillet back on the stovetop. Melt the remaining two tablespoons of butter in the skillet.

STEP FOUR – Whisk in chicken broth and lemon juice. Bring liquid to a boil and reduce heat. Allow the broth mixture to simmer and to reduce by half. Stir in fresh herbs. Serve sauce over the veal chops.

Veal Chops Tip And Recipe Suggestions

• When buying veal, look for a cut that is creamy pink in color with a fine-grained texture. If there is fat covering, it should be milky white.
• Before buying a cut of veal, carefully check the package to ensure it’s cold, tightly wrapped, and doesn’t have any punctures or tears.
• Refrigerate veal in the coldest section of the refrigerator. If you don’t plan on cooking veal within 1-2 days, freeze and enjoy within 4 months
• If your veal does have fat, trim the fat AFTER the cooking. The fat left on the meat during the cooking process will only add tenderness and flavor!
• A cast-iron skillet is a great way to cook your veal chops, Cast iron is a great conductor of heat and can help your chops brown quickly, Plus it can handle going from the stovetop to the oven and back again.
• Season your veal with salt and pepper before adding it to the hot skillet.
• Feel free to substitute a dry white wine for all or some of the chicken broth.
• If you want to try a recipe using ground veal, try this Greek Potato Moussaka Recipe!

What To Serve With Veal Chops

I love to serve these chops with roasted potatoes or creamy lemon risotto. Green beans, a Greek salad, or sauteed brussels sprouts all make excellent side dishes!

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Yield: 4

Lemon Herb Veal Chops

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Succulent veal chops are pan-fried then finished in the oven for the perfect degree of doneness!  A simple lemon herb sauce surrounds each veal chop so that each bite is melt-in-your mouth perfect!  This meal is worthy of any special occasion!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 (1) inch thick veal chops
• 1/2 teaspoon each salt and pepper
• 2 tablespoon butter, divided
• 2 cloves garlic
• ½ cup chicken broth
• ¼ cup lemon juice
• 1/2 tablespoon chopped fresh rosemary
• 1/2 tablespoon chopped fresh thyme

Instructions

1. Preheat oven to 375 degrees.  
2. Place a large, ovenproof skillet over medium heat. Melt 1 tablespoon butter in the skillet, add garlic and cook the garlic for 1 minute.
3. Add the veal chops and brown the chops for 3-4 minutes per side.
4. Place the veal chops in the oven to finish baking for about 10 minutes or until internal temperature reaches 145-150 degrees.
5. Remove the chops to a plate and keep warm.
6. Place the skillet back on the stovetop.  Melt the remaining two tablespoons of butter in the skillet.   
7. Whisk in chicken broth and lemon juice.  Bring liquid to a boil and reduce heat.  Allow the broth mixture to simmer and to reduce by half.  Stir in fresh herbs.  
8. Serve sauce over the veal chops.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 108Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 40mgSodium 331mgCarbohydrates 2gFiber 0gSugar 0gProtein 7g

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