Pan Seared Veal Chop

Prep Time 10

Cook Time 25

Servings servings

Calories 434kcal

4 Veal chop about 8 ounces per portion (the bone will account for about 4 ounces) Pro tip: Ask your butcher or meat department to cut to your specifications or use a larger veal chop and share it.
2 tbsp Steak seasoning
1 tbsp Canola oil
1/2 cup Beef broth
1 tbsp Butter
4 slices Crusty bread toasted and drizzled with olive oil if desired

Season both sides of the veal chop well with steak seasoning and salt. Then set aside for 10 to 15 minutes.
Preheat the oven to 350 degrees.
Heat a nonstick pan or cast iron skillet on medium heat. Once hot, add in the oil and sear the veal chop on both sides to a deep golden brown. Make sure to sear the edges as well. Remove the chop from the pan and add in the broth and butter. Simmer while scraping the bottom of the pan to release any burnt bits into the broth until the butter is melted and combined into the broth. Then set aside.
Place on a foil lined baking sheet and cook in the oven the rest of the way to your desired temperature using a thermometer (see below). (Veal is commonly consumed medium rare or medium however cook to your preference). Once cooked set on a cutting board to rest for 5 minutes. Then cut along the bone to free the meat and slice against the grain.
Spoon the pan au jus over the sliced veal. Serve with bread.

Internal Temperatures: