I think I have mentioned before that I am a steak and red wine kind of guy. That usually means beef and a full bodied red. Sometimes I like to go a bit lighter though; enter the veal chop. My philosophy when it comes to meat is not complicated - buy quality meat, season well, and prepare with care and attention to detail. Seared on the stove, finished off in the oven and served over a bed of arugula, the best part about this veal chop recipe is that it is so simple; only five ingredients involved.
Ingredients (for one veal chop)
- 2 garlic cloves
- 2 lemon wedges
- good quality sea salt
- fresh ground black pepper
- olive oil
- Rub both sides of the veal chop with a bit of olive oil and season liberally with salt and black pepper.
- Let the seasoned veal chop come to room temperature for at least an hour.
- Heat a cast iron pan over high heat. Add a bit of olive oil and a tsp of butter.
- Sear the veal chop on all sides for a total of about 3 minutes (i.e. about 1.5 minutes per side).
Tip: Don’t forget to sear the fatty edge too, so that you get a nice uniform golden brown colour.
- Remove the veal chop from the pan, and set it aside on a plate. Coat the veal chop with the crushed garlic.
- Rinse the cast iron pan to remove excess oil and butter.
(If you’ve read my ribeye recipe, you’ll know that I prefer removing the excess oil before roasting in the oven)
- Roast the veal chop in the oven at 375 (convection roast) for a total of 8 minutes, flipping once.
- Remove the veal chop from the pan and let it rest for 5-7 minutes.
- Serve the veal chop over a bed of arugula. Drizzle a bit of olive oil and squeeze some fresh lemon over the dish before eating.
Suggested wine pairing: Sangiovese from Tuscany. I went with SaSyr, which is actually a Sangiovese and Syrah blend. Good stuff.
The veal chop was crisp and golden brown around the edges and tender inside (this method will yield meat just above medium rare and just below medium, which is how I prefer veal). The oil, lemon and garlic combined with the juices of the meat to turn into an instant sauce that also doubled as a nice dressing for the arugula. No worries about dried out meat or lack of flavour here. I mentioned that this was my lighter alternative to beef, I think it may also be my preferred alternative right now.