Veal Chop

🛒 Ingredients

• Veal Chop (bone-in, thick-cut) 400 g · 520 kcal
• Olive Oil 15 g · 120 kcal

👨‍🍳 Instructions

1. Pat the veal chop dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
2. Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering, almost smoking.
3. Carefully place the veal chop in the hot skillet and sear for 4-6 minutes per side, depending on thickness, until a deep golden-brown crust forms.
4. For thicker chops or desired doneness, transfer the skillet to a preheated oven at 190°C (375°F) and cook for an additional 5-10 minutes, or until an internal temperature of 57-60°C (135-140°F) is reached for medium-rare.
5. Remove the chop from the skillet, tent loosely with foil, and let it rest for 5-10 minutes before serving to allow the juices to redistribute for a tender and flavorful result.