How often do you cook veal at home? Never. Me neither. I do not believe that I have ever prepared veal at home. I really enjoy a veal chop but rarely have it because it is expensive and if I am at that high quality of a restaurant, I order a good steak. We were having some friends over for dinner, and I thought this would be the perfect time to try a veal chop.
Getting a veal chop at the store is no more expensive than buying a good steak. I find veal chops give you that steak kind of feel because it is big and you get the bone. It, however, does not make one feel nearly as heavy when finished as a steak does. The flavor is really unique as well. You do not have do too much to the chop to make it tasty. I dressed up this chop with the pesto compound butter – hence the title, Veal Chop with Pesto Butter (hit the link to sign up to enter a Hamilton Beach Food Processor giveaway).
We also enjoy sparking wine, tis the season, from Aria. What is funny for me is that I am totally a red wine guy. And I really liked the white sparkling wine. It was very festive.
- 3 Veal Chops
- 2 teaspoons each, salt and pepper
- 1/4 - 1/2 cup Pesto (recipe link in Pesto Butter post)
- 1 -2 tablespoons grape seed oil
- Salt and pepper both sides of the chop.
- Top with the pesto and refrigerate for at least 60 minutes.
- Take chops out of fridge for 15 minutes before grilling.
- Pre-heat oven to 325 degrees
- Heat a cast iron skillet on medium high heat and add the oil
- When oil is good and hot, add the chops and cook 2 - 3 minutes on each side.
- Place cast iron skillet with chops in the oven and cook for 7 - 9 minutes more.
- Let rest 5 - 10 minutes.
- Top with a dollop of the Pesto Butter Compound before serving (recipe link in post).
Veal Chop marinating in Pesto.