Recipe of the day: Pan-seared veal loin chops

These chops are cooked in a hot pan with butter and garlic until golden brown. They’re juicy, full of flavour, and perfect for a special dinner at home.

Serve them with red chimichurri sauce, some fresh greens, or crispy fries.

ALSO READ: Recipe of the day: Stone fruit atchar with dombolo

Pan-seared veal loin chops

Ingredients

• 4 Veal loin chops
• 4 to 6 tbsp butter
• 4 to 6 garlic cloves
• 1 tbsp Kosher salt
• 1 tbsp coarse ground pepper
• Red Chimichurri
• Flaked salt

Method

1. Pat the veal dry and season liberally with salt and pepper.
   Smash the garlic gloves.
2. Preheat a cast-iron skillet to medium to medium-high heat until just starting to smoke.
3. Melt in 1 tbsp butter. Add the chops to the pan and sear without moving for 2 to 4 minutes to form a golden brown crust.
4. Add the garlic and remaining butter. Flip the chops and begin basting the chops with the butter, tilting the pan to spoon the butter over the chops.
5. Cook the chops for another 2 to 3 minutes, or until the veal chops reach an internal temperature of 60°C.
6. Remove from heat and allow the veal to rest. The internal temperature of the veal will be 60°C as measured by a meat thermometer when serving.
7. Arrange the chops on a platter of fresh arugula and spinach and spoon a portion of the red chimichurri.
8. Serve with crispy fries.

*This recipe was sourced from girlcarnivore.com with permission

Pan-seared veal loin chops

Read more

Recipe of the day: Stone fruit atchar with dombolo

• Author: KITA

Ingredients

Scale 1x2x3x

• • 4 Veal loin chops

• • 4 to 6 tbsp butter

• • 4 to 6 garlic cloves

• • 1 tbsp Kosher salt

• • 1 tbsp coarse ground pepper

• • Red Chimichurri

• • Flaked salt

Instructions

 

1. Pat the veal dry and season liberally with salt and pepper.
   Smash the garlic gloves.
2. Preheat a cast-iron skillet to medium to medium-high heat until just starting to smoke.
3. Melt in 1 tbsp butter. Add the chops to the pan and sear without moving for 2 to 4 minutes to form a golden brown crust.
4. Add the garlic and remaining butter. Flip the chops and begin basting the chops with the butter, tilting the pan to spoon the butter over the chops.
5. Cook the chops for another 2 to 3 minutes, or until the veal chops reach an internal temperature of 60°C.
6. Remove from heat and allow the veal to rest. The internal temperature of the veal will be 60°C as measured by a meat thermometer when serving.
7. Arrange the chops on a platter of fresh arugula and spinach and spoon a portion of the red chimichurri.
8. Serve with crispy fries.

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