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These tender, juicy, pan seared veal chops are just the thing to make that Christmas or New Year’s dinner special. Seared to perfection, then roasted in a skillet until perfectly pink and juicy, AND served with the most amazing homemade truffle butter, you need these veal chops in your life.
Up until recently, my only memory of veal was that I didn’t like it. I had it one time, long, long ago, and was not a fan. It was probably the way it was cooked.
But guys….veal is amazing. So amazing. I’m sad that I’ve missed out on so many years of not eating it. I need to start catching up.
And once you guys try these pan seared veal chops, you’ll know how I feel. The boyfriend has stated this is the best meat he has ever had. He only ever wants to eat these seared veal chops.
But we can’t forget about the truffle butter. Pure decadence. For real. If you’ve never had truffle butter, you’re missing out. make it. It’s easy. You’ll fall in love all over again.
**Speaking of truffles, learn how to make your own duck fat parmesan truffle fries – I know it’s a mouthful but they are super easy and amazingly, decadently delicious…especially with that truffle mayonnaise I teach you how to make**
Obviously, you need some veal chops for this recipe. I actually have a hard time finding them at my local grocery store, so I have to go to the meat market. If you’re in San Diego, Siesel’s over in Bay Park has great veal chops. If you’re somewhere else you should be able to get them at your butcher. Get them about 1- 1 1/2″ thick.
For the truffle butter I use this super awesome truffle zest from Sabatino Tartufi. You can also used shaved truffles if you’re a little more baller than me. The truffle zest is reasonably priced and has an amazing flavor.
I use unsalted butter in this recipe.
How to Make Pan Seared Veal Chops
Preheat the oven to 375 degrees and let the veal chops come to room temperature; season generously with salt and pepper.
Heat the butter in a cast iron skillet over medium high heat. Once the butter is sizzling hot (it may start to smoke a little), add the veal chops and let them brown 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 13 minutes, or until the internal temperature reaches 150 degrees. Remove from oven and let rest for 10 minutes.
Serve with a pad of truffle butter on top. Add the truffle butter while the veal chops are resting to allow it to melt and seep into the crevices of the veal.
What is the internal temperature for pan seared veal chops?
Cook veal chops to 145 degrees for medium rare, 160 degrees for medium, and 170 degrees for well done. I recommend cooking veal chops 145-150 degrees for the best results. Veal that is cooked medium well to well tends to be less juicy and tougher.
How to make truffle butter
Let the butter soften to room temperature. Combine the butter, salt and truffle zest 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 firm. It will keep in the fridge for about 1 week, or in the freezer for up to 6 months.
How long does it take to cook a veal chop?
Sear the chops for 2-3 minutes per side until a crust forms, then roast in a 375 degree oven for 13 minutes.
Tools used to make veal chops
Mmmmmmm meat…am I right? Check out some more meat recipes:
Gochujang Marinated Flat Iron Steak
Bo Luc Lac (Vietnamese Shaking Beef)
Instant Pot Beef Pho
Korean Beef Nachos
Instant Pot Creamy Asian Oxtails
Instant Pot Brazilian Beef Short Ribs
White Wine Braised Short Ribs
Did you make these pan seared veal chops? Rate the recipe and leave a comment below to let me know what you think!
Pan Seared Veal Chops with Truffle Butter
- Preheat the oven to 375 degrees.
- Let the veal chops come to room temperature and season with salt and pepper. Heat the butter in a cast iron skillet over medium high heat.
- Once the butter is sizzling hot (it may start to smoke a little), Add the veal chops and let them brown for 2-3 minutes then flip over and brown the other side. There should be a nice crust on each side.
- Add the wine and place skillet in the oven. Bake for 13 minutes, or until the internal temperature reaches 150 degrees. Remove from oven and let rest for 10 minutes.
- Serve with a pad of truffle butter on top. Add the truffle butter while the veal chops are resting.
- 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.
- When you season the veal chops, put a generous amount of salt and pepper on. I recommend about 1-2 tsp. of salt per chop, and 1/4 tsp. pepper.
- The butter needs to be sizzling hot before adding the veal chops. To get a seared crust on the outside, it is important to keep the pan very hot.
- The butter needs to be at room temperature in order to adequately mix in the truffle zest. Leave it out for 1+ hours, or heat in the microwave in 10 second intervals until softened (but not melted).
- The truffle butter can be store in the fridge for up to 1 week, or frozen in an airtight container for up to 6 months.