Best Veal Chop Marinade Recipes

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

PERFECT VEAL CHOP RECIPE (QUICK AND EASY)

Steps:

• Place the veal chops in a shallow dish. Drizzle with 2 tablespoons of olive oil.
• Sprinkle with salt and pepper. Then add minced rosemary and thyme.
• Rub the olive oil and seasoning onto all sides of the veal chops.
• Let the veal chops marinate sit at room temperature for 15-60 minutes before cooking. (Ideally let them marinate for 1 hour. DO NOT skip this step, or your veal chops won't be cooked evenly.)
• Place a large skillet over medium heat for a few minutes until hot. Add the remaining olive oil. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
• Increase the heat to high and then add the marinated veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
• Flip the veal chops and cook the other side for about 2 minutes until golden brown.
• Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. (Refer to the notes for other doneness levels.)
• Remove the chops to a plate and cover with foil to keep warm (Don't discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
• In the meantime, leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
• Pour the sauce over the chops. Serve and enjoy!

GRILLED VEAL CHOPS WITH ROSEMARY

Steps:

• Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

GRILLED LEMON-PARSLEY VEAL CHOPS

Steps:

• For veal:
• Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• For topping:
• Stir together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend.
• Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping.