Food Recipes Dinner Pan-Fried Veal Chops with Lemon and Rosemary 4.0 (4) 5 Reviews Delicately flavored veal is rubbed with olive oil, fresh rosemary, and black pepper, then pan-fried in butter until golden and topped with a bright, lemony pan sauce. By Maggie Beer Updated on September 17, 2023 Rate PRINT Share Total Time: 35 mins Yield: 6 servings Frequently asked questions What is a bone-in veal chop? There are two types of bone-in veal chops: veal loin chops and veal rib chops. Both contain a similar ratio of lean meat to fat and are well-suited for high-heat cooking methods like pan-frying and grilling. Veal loin chops, or porterhouse chops, are similar to t-bones, with tenderloin on one side and strip loin on the other. Veal rib chops, on the other hand, are from the upper section of the rib roast. A bit smaller than loin chops, they're extremely tender and juicy. For this recipe, you'll need six rib chops. Does veal chop taste like steak? While veal and beef both come from the same animal, veal is the meat of young cattle, typically 16 to 18 weeks old. Because a calf hasn't used its muscles much to that point, the meat is especially tender, lean, and delicately flavored, with a hint of sweetness. Veal is a much more mild version of beef. Notes from the Food & Wine Test Kitchen Pan sauce is one of the easiest ways to give your meat a flavor upgrade. After the chops have been rubbed with olive oil and fresh rosemary, they're seasoned and pan-fried in butter. Once they've finished cooking and are removed from the skillet, what's left behind is all of those flavors concentrated into browned bits called fond — that becomes the base of the pan sauce. Simply add two tablespoons each of lemon juice and water and cook for about a minute, scraping the fond from the bottom of the skillet, and voilà! You've got pan sauce. Suggested pairing The bold pepper and rosemary seasoning on the pan-fried veal chops will mirror similar notes in a Shiraz blend. Look for a less concentrated example from Australia that won't overpower the delicate veal. Ingredients 6 (12-ounce) veal rib chops, cut 1-inch thick 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped rosemary 1/4 teaspoon freshly ground black pepper 4 tablespoons unsalted butter Kosher salt 2 tablespoons fresh lemon juice 2 tablespoons water Directions Rub the veal chops all over with the olive oil, chopped rosemary, and black pepper. Let the chops stand at room temperature for 10 minutes. In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. Season the veal chops with salt. Add them to the skillet and pan-fry over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125°F, about 15 minutes. Transfer the chops to a serving platter. Add the lemon juice and water to the skillet and cook for 1 minute, scraping up any browned bits from the bottom with a wooden spoon. Pour the pan sauce over the veal chops and serve at once. © Nicky Ryan Originally appeared: October 2002 Rate It Print