"Humanely raised veal chops pan seared in butter, olive oil, and garlic, and topped with vidalia onion confit"
Pan-Seared Veal Chops w/ Vidalia Onion Confit
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 45mins
Recipe Card
ingredients
- 1 pound veal chops
- 3 large vidalia onions
- 6 cloves smashed garlic
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons ground black pepper
Method
Step 1
Allow the veal chops to rest at room temperature for 45 minutes prior to cooking. The internal temperature should be at room temperature before cooking.
Step 2
Roughly chop the vidalia onions. Add the chopped vidalia onions, 2 tablespoons of butter, and 2 tablespoons of extra virgin olive oil to a saucepan over medium heat. Cook, stirring occasionally, for 25-30 minutes, until the onions begin to mush. Add the balsamic vinegar, 1/2 tablespoon of salt, 1/2 tablespoon of ground black pepper. Mix until combined, and cook for another 5-10 minutes. Remove from heat and set aside. It’s important to prevent the onions from burning during the process, especially once the balsamic vinegar is added. You can continuously drizzle additional olive oil or adjust the temperature settings as needed to prevent burning.
Step 3
Season the veal chops with the remaining tablespoon of salt and ground black pepper.
Step 4
Heat a cast iron skillet on high heat, until it begins to smoke. Add the smashed garlic, 2 tablespoons of butter, and 2 tablespoons of extra virgin olive oil. Immediately add the veal chops and sear, untouched on the same side, for 3 minutes. Flip over and cook for another 4-5 minutes. During this time, baste the veal chops with the melted butter and olive oil mixture. Smash the garlic to release its flavor and continue basting.
Step 5
Allow the veal chops time to cool, 5-10 minutes. Serve with the vidalia onion confit and enjoy.