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Seared Veal Chop

Indulge in the rich, tender flavor of a Premium Veal Chop, expertly cut for a juicy, buttery texture. Perfect for grilling, pan-searing, or roasting, it delivers a melt-in-your-mouth experience with every bite. Whether seasoned simply with salt and pepper or enhanced with fresh herbs and a decadent sauce, this veal chop is a luxurious centerpiece for any gourmet meal. Elevate your dining experience with this exquisite veal chop—tender, flavorful, and always a cut above the rest.

Ingredients (Serves 2)

For the Veal Chops:

  • 2 bone-in veal chops (about 1.5 inches thick)

  • 1 tbsp olive oil

  • 1 tbsp unsalted butter

  • 1 tsp salt (or to taste)

  • ½ tsp black pepper

  • ½ tsp paprika (optional, for added depth)

For the Dijon Cream Sauce:

  • 1 clove garlic, minced

  • 1/2 cup dry white wine (or beef broth)

  • 1 cup heavy cream

  • 2 tbsp Dijon mustard

  • 1/4 tsp mustard powder

  • 1/4 tsp honey

  • 1/4 tsp dried thyme

  • 1/2 tsp lemon juice (for brightness)

  • Kosher or sea salt & black pepper, to taste

Instructions

1. Sear the Veal Chops

  1. Prepare the veal: Pat the veal chops dry and season both sides with salt, pepper, and paprika.

  2. Sear: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the veal chops and sear for 4-5 minutes per side until golden brown.

  3. Rest: Remove the chops from the skillet and set aside. Tent with foil to keep warm.

2. Make the Dijon Cream Sauce

  1. Sauté the garlic: In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.

  2. Deglaze: Pour in the white wine (or broth), scraping up the browned bits from the pan. Let it reduce by half (2-3 minutes).

  3. Add the cream & mustard: Stir in the heavy cream, Dijon mustard, mustard powder, and fresh thyme. Simmer for 3-4 minutes until the sauce thickens slightly.

  4. Season: Add salt, black pepper, and a touch of lemon juice for balance.

3. Finish & Serve

  1. Return the veal chops to the pan, spooning some sauce over the top. Let them warm through for 1-2 minutes.

  2. Serve hot, drizzling extra sauce over the chops.