Pan Seared Veal Chops with Truffle Butter

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These tender, juicy, Pan Seared Veal Chops are just the thing to make any dinner special. Seared to perfection, roasted in a skillet until perfectly pink and juicy, then slathered with homemade truffle butter, these veal chops=LOVE.

Once you guys try these Pan Seared Veal Chops, you will fall in love. The boyfriend has stated this is the best meat he has ever had. He only ever wants to eat these. (we've eaten other things since then to his dismay)

Tender, juicy and cooked to perfection (which is medium rare by the way), this veal almost melts in your mouth. Plus, they are very easy to make, and perfect for a quick dinner with minimal prep work.

For an even more melt-in-your-mouth veal recipes, try these sous vide veal chops - cooking them sous vide gives you the most amazing results!! And this veal stew gives you nice, tender, fall-apart veal too!

Veal is not cheap, but it's worth every penny in my opinion. It's perfect for a holiday dinner, a date night dinner, or a fancy dinner party with friends. And even more perfect with this truffle risotto for a special dinner.

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. And you can use it on these Braised Beef Short Ribs, Grilled Flank Steak, Sauteed Broccolini or Mashed Potatoes.

**Speaking of truffles, learn how to make your own Truffle Fries- They are super easy and amazingly, decadently delicious...especially with that truffle mayonnaise I teach you how to make**

The Ingredients

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 (affiliate link).

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.

The remaining ingredients can be found in the recipe card at the bottom of the post.

Step By Step 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.

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. *I like to use this Thermapen from Thermoworks as it provides super fast and accurate results. 

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.

These sous vide scallops are another awesome date night meal you may like!

What to Serve with Veal Chops

Veal chops pretty much go with any side dish, but here are some of the favorite serving suggestions:

• 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.

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 to combine. Use more truffle zest for a stronger truffle flavor.

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

1. 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.
2. The butter should be room temperature (softened) to make the truffle butter. This makes it easier to mix together.
3. Heat the skillet before adding the butter, otherwise it could start to burn while heating up.
4. I always recommend cooking veal to medium rare for the best results (internal temperature of 145F).
5. Use additional truffle zest in the butter for a stronger flavor if desired.

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.

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

Tools Used

- Cast iron skillet
- Thermapen MK4 thermometer

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