Pan-Seared & Oven-Roasted Veal Chop | Healthy Chef Recipes

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Ingredients:

• For the Veal:

• 1 large French-trimmed veal chop (approx. 10-12 oz, or about 1.5-2 inches thick)

• 1 tbsp olive oil

• 1 tbsp butter (for basting)

• 1 clove garlic (optional, for basting)

• 1 sprig of fresh thyme or rosemary (optional, for basting)

• Salt and black pepper to taste

• For the Vegetable Hash:

• ½ cup of small-diced orange sweet potato cubes

• ½ cup of small-diced white sweet potato or turnip cubes

• 1 tsp butter or oil

• Optional: A splash of vegetable stock or dark jus for finishing

• For the Zucchini Roll and Garnish:

• 1 very thin, wide slice of zucchini (mandoline is best)

• A small handful of micro-pea shoots or micro-greens

• Extra-virgin olive oil

• For the Horseradish Crème (The Zesty

Touch):

• 2 tbsp sour cream or plain Greek yogurt

• 1-2 tbsp prepared horseradish (adjusted for heat)

• 1 tsp fresh chives, finely chopped

• A squeeze of fresh lemon juice

• Salt and black pepper to taste

The Recipe: Step-by-Step Guide

Step 1: The Veal Chop (Sear-to-Oven Method)

1. Preparation: Take the veal chop out of the refrigerator 30 minutes before cooking. Pre-heat your oven to 400°F (200°C). Thoroughly pat the veal chop dry with paper towels. Season generously with salt and black pepper on all sides, including the edges.

2. The Sear: Heat a heavy-bottomed, oven-safe skillet (like cast iron) over medium-high heat until hot. Add the 1 tbsp of olive oil and swirl to coat the pan. Once the oil is shimmering, carefully place the veal chop in the pan. Cook undisturbed for 3-4 minutes to develop a beautiful, deep brown crust.

3. The Flip and Baste: Gently flip the chop. Add the butter, garlic, and herbs to the pan. Tilt the pan slightly and use a spoon to continuously baste the chop with the melting, aromatic butter for 1-2 minutes.

4. The Oven Finish: Transfer the entire skillet (with the chop in it) directly into the preheated oven. Bake for 8-12 minutes, or until the internal temperature reaches 125°F to 130°F (51°C to 54°C) for a medium-rare finish before resting.

5. The Rest (Crucial): Remove the veal chop from the oven and the pan, placing it on a warm plate. Tent loosely with foil. Let it rest for 10 minutes.

Step 2: The Vegetable Hash

1. While the veal rests, melt a teaspoon of butter or heat oil in a separate pan over medium heat.

2. Add the orange and white sweet potato or turnip cubes. Lightly season with salt.

3. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized on the edges.

4. If desired, add a splash of dark jus or stock and cook for another minute to finish. Remove from heat.

Step 3: The Zucchini Roll and Horseradish Crème

1. Zucchini Roll: Cut a thin wide ribbon of zucchini. Blanch for 30 seconds, then immediately plunge into an ice-water bath. Pat dry. Place a small bunch of micro-pea shoots inside and roll tightly.

2. Horseradish Crème: In a small bowl, whisk together the sour cream, prepared horseradish, chives, and lemon juice. Season with salt and pepper to taste. Adjust horseradish amount to reach your desired level of zest.

Step 4: Plate and Present

1. Place a generous spoonful of the vegetable hash onto a large white plate.

2. Place the beautifully rested veal chop directly on or slightly overlapping the hash, propping up the bone.

3. Carefully place the prepared zucchini roll to the side.

4. Ladle a small pool of the herbed Horseradish Crème onto the empty part of the plate. Finish by adding a few drops of jus or stock around the hash and veal for a professional touch.

5. Serve immediately and enjoy your stunning, restaurant-quality creation!