Name: Pan Seared Veal Chops with Truffle Butter
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 veal chops, (1 1/2" thick); 1/4 cup white wine; 2 tablespoons unsalted butter; 1 tablespoon sea salt; 2 teaspoons ground black pepper; 1 stick unsalted butter; 1/2 teaspoon salt; 2 teaspoons truffle zest

If you’ve ever wanted to cook something that screams date night in Paris but without, you know, actually flying to Paris… these Pan Seared Veal Chops with Truffle Butter are it.

Juicy. Tender. Perfectly pink in the middle. Slathered with rich, melty truffle butter. This is the kind of meal that makes you feel like you should be sipping red wine in a candlelit bistro while someone plays soft jazz in the background.

And you guys… once you try these chops, you’ll understand. My boyfriend still swears up and down this is the best meat he’s ever had. He also swears we should eat them every night. (We don’t. I mean, sometimes a girl wants tacos.)

But here’s the kicker: despite how fancy they sound, these babies are actually super easy to make. Like, weeknight easy. Cast-iron skillet + quick sear + quick roast = melt-in-your-mouth veal heaven.

And if you’re a truffle lover? Just stop everything and make the truffle butter. You’ll want to put it on everything—like these Braised Beef Short Ribs, Grilled Flank Steak, Sauteed Broccolini, or a big ol’ bowl of Mashed Potatoes. Seriously, you’ll be ruined for plain butter forever.

👉 Speaking of truffles, you need to check out these Truffle Fries. Crispy, golden, truffle-scented magic with a swoon-worthy truffle mayo dip.

seared veal chops on a cutting board with thyme and truffle butter

Why This Recipe Works

Quick & easy — less than 30 minutes start to finish.
Fancy AF without the stress.
That pan-seared crust locks in all the juices.
Truffle butter = decadence on a plate.

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What is My Take on Pan Seared Veal Chops with Truffle Butter?

These chops are pure luxury but without the intimidation factor. The sear gives you that gorgeous crust, the roast makes sure the inside is buttery tender, and then that truffle butter? Ohhh yeah. It’s like gilding the lily in the best way possible.

I recommend serving these for a holiday dinner, a date night, or when you really want to impress friends at a dinner party (and make them wonder how you became such a kitchen rockstar). Pair them with Truffle Risotto for the ultimate splurge.

Make it a Meal

Veal chops play nicely with pretty much any side, but here are my favorite go-to combos:

Garlic Mashed Potatoes and Sauteed Broccolini;
Crispy Roasted Potatoes and Parmesan Roasted Cauliflower;
Simple Roasted Leeks and Mashed Sweet Potatoes;
Hasselback Potatoes and Braised Brussels Sprouts.

Jump to:

Why This Recipe Works
What is My Take on Pan Seared Veal Chops with Truffle Butter?
Make it a Meal
The Ingredients
Step By Step Instructions
Recipe
💬 Comments

The Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

Thick veal chops (about 1 ½ to 2" thick) work best for this recipe as they stay the juiciest. If you can't get veal chops in your local market or butcher (they can be difficult to find sometimes), you can buy veal chops online.

Truffle zest is used to make the truffle butter in this recipe. You can buy truffle zest, or you can buy whole truffles if you want to be super fancy.

Step By Step Instructions

Pan Seared Veal Chops

Step1: Season the veal chops with the salt and pepper and let them come to room temperature for 30-60 minutes. This will help them sear better, which helps keep them juicy

Step2: Preheat the oven to 375F.

Step3: Heat a cast iron skillet over medium high heat. Add the butter and let it melt and start to sizzle.

Step4: Then add the veal chops and sear them for 2-3 minutes per side. There should be a nice crust on each side.

Step5: Add the wine and place the skillet in the oven. Bake for 11-13 minutes, or until the internal temperature reaches 145F degrees. *I like to use this Thermapen from Thermoworks as it provides super fast and accurate results.

Step6: Remove from oven and let rest for 10 minutes. Serve with a pad of truffle butter on top (see below for how to make truffle butter).

Pro-tip: Add the truffle butter while the veal chops are resting to allow it to melt and seep into the crevices of the veal.

Internal Temperature for Veal Chops

Cook them to 145F degrees for medium rare, 160F degrees for medium, and 170F degrees for well done. I recommend cooking them 145-150F degrees for the best results. I use this Thermapen MK4 thermometer to get the internal temperature correct.

Veal that is cooked medium well to well tends to be less juicy and tougher.

How to Make Truffle Butter

Step1: Let the butter soften to room temperature. Combine the butter, salt and truffle zest in a bowl and mix well to combine. Use more truffle zest for a stronger truffle flavor.

truffle butter rolled in a a plastic wrap

Step2: Place a 12" piece of plastic wrap on a flat surface. Scrape the butter onto the plastic wrap and roll into a tube shape. Refrigerate until firm. It will keep in the fridge for about 1 week, or in the freezer for up to 6 months.

**You can also use it right after you make it if you're making your veal at the same time.

Expert Tips

Let the veal chops come to room temperature for at least 30 minutes before searing. This helps the crust form. The crust helps to keep the juices in and adds flavor.
The butter should be room temperature (softened) to make the truffle butter. This makes it easier to mix together.
Heat the skillet before adding the butter, otherwise it could start to burn while heating up.
I always recommend cooking veal to medium rare for the best results (internal temperature of 145F).
Use additional truffle zest in the butter for a stronger flavor if desired.

Did you make this recipe? Rate the recipe and leave a comment below to let me know what you think!

Recipe

Pan Seared Veal Chops with Truffle Butter

These tender, juicy, Pan Seared Veal Chops are seared to perfection, then roasted in a skillet until perfectly pink and juicy, then slathered with homemade truffle butter.

5 from 13 votes

Print Pin Rate

Course: Main Course

Cuisine: American, French

Prep Time: 10

Cook Time: 15

Resting time: 5

Total Time: 30

Servings: servings

Calories: 502kcal

Author: Danielle Wolter

Ingredients

Truffle Butter:

▢ 1 stick unsalted butter
▢ ½ teaspoon salt
▢ 2 teaspoons truffle zest

Instructions

Season the veal chops with the salt and pepper and let them come to room temperature for 30-60 minutes. This will help them sear better, which helps keep them juicy
Preheat the oven to 375F degrees.
Heat a cast iron skillet over medium high heat. Add the butter and let it melt and start to sizzle.
Then add the veal chops and sear them for 2-3 minutes per side. There should be a nice crust on each side.
Add the wine and place the skillet in the oven. Bake for 11-13 minutes, or until the internal temperature reaches 145F degrees.
Remove from oven and let rest for 10 minutes. Serve with a pad of truffle butter on top (see below)

Truffle Butter:

Let the butter soften at room temperature. Combine the butter, salt and truffle seasoning in a bowl and mix well.
Place a 12" piece of plastic wrap on a flat surface. Scrape the butter onto the plastic wrap and roll into a tube shape. Refrigerate until ready for use.

Expert Tips:

Let the veal chops come to room temperature for at least 30 minutes before searing. This helps the crust form. The crust helps to keep the juices in and adds flavor.
The butter should be room temperature (softened) to make the truffle butter. This makes it easier to mix together.
Heat the skillet before adding the butter, otherwise it could start to burn while heating up.
I always recommend cooking veal to medium rare for the best results (internal temperature of 145F).
Use additional truffle zest in the butter for a stronger flavor if desired.
The truffle butter will keep in the fridge for about 1 week, or in the freezer for up to 6 months.