Pan-Seared Vealchops



One of the advantages of living a stone’s throw to some really great butchers is getting fantastic cuts of meat – like the vealchops I bought over the weekend. Dipped in seasoned flour, pan-seared, and finished off in the oven. I deglazed the pan with wine, threw in some shallots, garlic, and fresh sage, let it reduce, and whisked in a few tablespoons of butter to drizzle over the finished product. Simple and delicious! 

  • 4 vealchops – 1 1/2″ to 2″ thick
  • 1/2 cup flour seasoned with kosher salt and fresh ground pepper
  • 2 tablespoons butter
  • olive oil
  • 1 1/2 cups wine  (I used chardonnay)
  • 1 tablespoon finely minced shallots
  • 1 garlic clove, minced
  • 3-4 fresh sage leaves
  • 2 tablespoons butter

1. Preheat oven to 425º. Dredge vealchops in seasoned flour, shake off excess, set aside.

2. In a large saute pan over medium-high heat, melt 2 tablespoon of butter and a splash of olive oil. Add the vealchops, brown on both sides – about 3 to 4 minutes per side. Remove from pan to a baking sheet and place in oven.

3. Add another splash of olive oil to the pan and toss in the shallots and garlic – stirring until you can smell them. Pour in the wine, add the sage, and with a wooden spoon, scrape up the browned bits stuck to the pan. Turn the heat down to medium-low and let the wine reduce by half. Remove the sage leaves and whisk in the remaining 2 tablespoons of butter.

4. The chops should be ready in about 8 to 10 minutes depending on their thickness, use your finger to check for doneness or a meat thermometer. Keep a close eye on them – you don’t want to overcook them – medium rare to medium is about right. When they’re done, plate them and drizzle the chops with the pan sauce. Makes 4 servings.

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