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.
Servings 2 servings
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)
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.
- 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.
Serving: 1chop | Calories: 502kcal | Carbohydrates: 1g | Protein: 43g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 211mg | Sodium: 679mg | Potassium: 734mg | Vitamin A: 370IU | Calcium: 36mg | Iron: 1.8mg