Pan-Seared Veal Chops with Rosemary Butter
Share
This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.
Serves: 2
Estimated time: 35 minutes
Ingredients
- 2 NYPB veal chops
- Kosher salt and black pepper
- 1 tablespoon neutral oil
- 2 tablespoons butter
- 2 garlic cloves
- 2 rosemary sprigs
- ½ lemon
Method
- Step 1: Pat the chops dry and season evenly.
- Step 2: Sear in a hot skillet until deeply browned, then turn and reduce the heat.
- Step 3: Add butter, garlic, and rosemary. Baste the chops as they finish cooking.
- Step 4: Check temperature near the center without touching the bone and rest at least 3 minutes.
- Step 5: Finish with lemon and spoon the browned butter over the top.
Food-safety note
For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.
Make it your own
Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.