Veal Chops with an Herbed Pan Sauce

This dish had everything going for it–its quick to prepare, delicious, and to seal the deal: its veal! Some times, the simplest approaches are the best kind, and for this, I decided to stick to one pan so as to have really flavorful meat and to use those juices for an even more flavorful pan sauce. So today: Veal Chops with an Herbed Pan Sauce.

While the dish has a somewhat rustic appearance, the taste is stunning. The veal had a great, buttery crust on it while the meat inside was melt-in-your-mouth tender with that delightful, harmoniously neutral veal flavor. The sauce was simple, but surprisingly rich and hearty, being earthy, herbaceous, and slightly sweet. This was also given body from the gelatin released in cooking the veal and enriched with butter to add that little touch that puts it over the top.

The only thing that didn’t live up to my expectations: the cheese I stuffed into the chop. It didn’t take away from the dish, but it didn’t add anything either, so next time around, I wouldn’t waste my time with it. For completeness though, I’ve included it in the instructions below.

  • 2 veal chops (~1.1 lbs)
  • 2 garlic cloves
  • thyme
  • oregano
  • basil
  • rosemary
  • olive oil
  • 2 Tbsp butter
  • salt
  • pepper
  • ~1/4 cup of tomato sauce
  • 1/4-1/2 cup red wine
  • fontina/pecornio romano

Season the veal chops with salt and pepper. If stuffing the chops, make a slit on the outside of the meat, stabbing your knife deep into the meat and rocking it back and forth to make a cavity without making a large opening. Once you’re happy with the size of the cavity you’ve made, stuff it with cheese until you can’t fit any more in there.

In a hot pan, warm up some olive oil and melt a good sized knob of butter. Then, add the veal chops and brown on all sides for about 2-3 minutes each. Remove them from heat and set aside.

Now with the oil and butter still hot in the pan, add the garlic and sauté for about a minute. Deglaze with red wine, and after a minute or two, throw in the herbs.

Add a good scoop of tomato sauce and give things a stir. Put the veal chops back in the pan, drop the heat below medium, and cover the pan.

Continue to simmer this for about 15 minutes, turning the chops once and basting with the sauce every few minutes. During the last minute or two of cooking, enrich the sauce with a knob of butter, stirring until incorporated.

Finally, the veal and the sauce are done, so go ahead and plate one chop per person. I served this with a side of linguine and a simple tomato sauce (using san marzanos), garnished with some toasted pine nuts and shavings of Parmigiano Reggiano. Enjoy!

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23 Responses to “Veal Chops with an Herbed Pan Sauce”

  1. Laurie Constantino Says:

    Absolutely gorgeous, Mike. You know just how to get my mouth watering.

  2. Lydia (The Perfect Pantry) Says:

    My father was not a cook, but like many men of his time, he was a griller. I don’t know what he did to veal chops, but his chops cooked on the grill were always a revelation, and because my taste memory is so strong, I’ve never been able to cook them any other way. Of course whenever I do grill them, I think they are just shy of my dad’s, but perhaps that’s my imagination!

  3. Susan at Sticky,Gooey,Creamy,Chewy Says:

    Oooh! I’m drooling over those chops! They look to die for! My mom makes something similar with tomato sauce and calls it Pizzaiola. Delicious!

    I only hope that you didn’t have to pay as much for those veal chops as I did for mine! 😉

  4. noble pig Says:

    These look INCREDIBLE…I love food like this..true comfort.

  5. Peter Says:

    A veal chop is a real treat ($$$) and you did it justice with that sauce to round it out.

  6. Meeta Says:

    mmm -mmm – mmmm – this really has everything a girl desires Mike! Oh my that looks so good! I like rustic!

  7. Jan Says:

    Those chops look delish! I love all those herbs.

  8. Dragon Says:

    Wow, these look amazing. I love the rustic look.

  9. aforkfulofspaghetti Says:

    Mmm… I’m liking the sound and look of that…

  10. pam Says:

    Beautiful! From the perfectly browned chops, to the lovely fresh herbs, to the fabulous finished sauce!

  11. grace Says:

    if you remember my previous comments, you know what i’m gonna say. i have an issue with eating baby animals. hey–more for you. i have to say, though, it still looks pretty darn tasty. :)

  12. Bellini Valli Says:

    The fragrance is wafting virtually over to me now:D

  13. kittie Says:

    funny – I’m cooking veal tomorrow! Already have recipe worked out tho – so this one will have to wait for another time.

    Looks great!

  14. swirlingnotions Says:

    Looks delicious! Hearty and summery at the same time. And I love how you’re always honest about what didn’t work as much as you are what did.

  15. Susan from Food Blogga Says:

    Mike, this brings me right back home to my mom’s Italian kitchen. I swear I can smell all of those aromatic herbs from here. This is beautiful!

  16. Joy the Baker Says:

    I don’t think I’ve ever had a veal chop! Does that make me a bad person. This dinner looks killer! I still don’t think I’ll be cooking veal anytime soon, but this does get me thinking! :)

  17. heather Says:

    how beautiful! this looks just like something my italian grandma would make… and that’s a big compliment!

  18. Jeff Says:

    I love veal do I love veal. From the glorious shank to the wonderful shoulder.

    Looks awesome and most importantly simple >*.

  19. tastymealsathome Says:

    Cool Site Mike, VEAL is one of my favorite meats, its rare to find them in the supermarket though. I might try applying your recipe to low costing pork chops!

  20. Kevin Says:

    Those veal chops look so good all covered in that sauce.

  21. Hélène Says:

    We don’t find veal often at the supermarket around here. It has a delicate taste that beef does not have. Your dish looks so yummy.

  22. Veal Chops with Mustard Cream Sauce from Mike's Table Says:

    […] The idea behind this dish was kind of a mix of two meals I’d made before: procedurally, the style of cooking was like another veal chop I had made while the sauce was inspired by a creamy mustard pasta which was a big hit. I love cooking chops […]

  23. shaun cassidy Says:

    funny – I’m cooking veal tomorrow! Already have recipe worked out tho – so this one will have to wait for another time.

    Looks great!

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