- 1 veal chop
- 1 sprig of fresh rosemary, de-stemmed and chopped or 1 tsp dried rosemary chopped
- 1 tbsp coconut oil or ghee
- 2 tbsp butter
- 1/2 lemon
- salt and pepper
My butcher insisted that I buy these veal chops and they were amazing. Veal of past was raised under deplorable conditions but modern veal from the right farm is raised in pasture like it should be. Ask your butcher where yours comes from before buying and if the source is good, go for it. This mild but flavorful tender meat has quickly become my new favorite.
- set chops on counter for 30-60 minutes to come to room temperature
- preheat oven to 350 degrees
- chop rosemary and mix with melted coconut oil
- pat chops dry with paper towels
- heat heavy skillet over high heat for 3 minutes
- turn heat down to medium-high and melt butter in skillet
- as soon as butter starts to brown put steaks in for 2 minutes each side
- transfer skillet to oven and cook for 10 minutes for medium-rare.
- remove cooked steak to a plate and cover with foil
- squeeze half a lemon into your pan and deglaze with a wooded spoon, reducing liquid to half over medium heat.
- top steaks with pan sauce
- Veal will get tough if overcooked and is best rare to medium rare.
- You might think letting your meat come to room temperature is not and important step but it helps the meat cook evenly and properly. Don’t skip this.
- Patting your chop dry with a paper towel helps it caramelize in the pan rather than steam from the moisture.
- Cooking meat to the right done-ness is a bit of a personal preference. It gets easier with practice. Use a meat thermometer until you develop a good sense for cooking times or learn to use this method.
- Use fat of your choice but something that can stand up to the heat is best.
- Make this dairy Free with ghee instead of butter.