Veal chops love wintery herb flavors like rosemary, thyme and sage. I used the last bit of sage I had from the deck along with some grassfed butter and a little white wine. Making food like this is one reason we’ve really slowed down dining out.

I purchased both the veal shanks (for osso buco) and the huge veal chops at Costco, which was a great surprise. I’ve never seen them carry veal before and I hope it continues.

I’ll not sugar coat the price. These cuts are expensive, although osso buco is supposed to be a peasant dish, anything “veal” is pricey. My justification is replacing dining out which usually ends up costing between $100 (for 2 drinks and two burgers) to $200 for a just okay meal.

Unsure if I should marinate the chops or not, I figured it would not hurt. I don’t think you have to do this, but it does help add flavor and it doesn’t hurt.

Marinade

Just mix the following and make sure marinade is on both sides. When ready to cook, take out of the fridge for one hour to bring the chill down.

• olive oil
• garlic
• lemon zest, lemon juice
• dijon mustard
• herbs

Pan Searing Veal Chops

This is the easy part. Rub off the marinade, especially making sure there are no garlic pieces as they will burn. Pat dry. Heat the pan very hot, using an avocado oil or oil that can stand the heat. Add a little butter in the pan for flavor. Add a few sage leaves to flavor. Fry the the veal chops for about 4 minutes per side turning frequently. You want a nice golden brown sear, but not burnt.

Two Methods

• Pan-Seared only.
• Pan-Seared most of the way to 120 degrees F. and then finished in pre-heated oven at 350 degrees for about 5 to ten minutes or until desired internal temperature.

You will need a heavy bottomed pan that can be placed in the oven.

Once the veal chops have reached your desired temperature, remove from pan and allow to rest. Deglaze the pan with 1/3 cup white wine. Add a few tablespoons cold butter and some sage leaves. Pour over the chops.

Temperature for Veal Chops

Choose your temperature. Use a meat thermometer. If you don’t have a meat thermometer, please order one asap. You can use it for all sorts of things, including cakes (207 F.) and sourdough bread (208 F. ). It will save you from kitchen failures.

• Medium-Rare: 145°F (63°C) – This is the USDA-recommended minimum, yielding juicy, slightly pink veal. 
• Medium: 160°F (71°C). 
• Well-Done: 170°F (77°C). 

Side Dishes for Veal Chops

• Crispy Smashed Potatoes
• Swiss Chard Sautè
• Bok Choy Salad
• Garlicky Spinach and Walnuts
• Asparagus Gremolata
• Chopped Kale Salad with Toasted Almonds
• Cara Cara Fennel Salad

My Favorite Veal Recipes

• Veal Osso Buco with Whte Beans
• Veal Stew
• Veal Meatballs

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