Pan-Seared Veal Loin Chops with Rosemary and Garlic

A thick veal loin chop with a seared crust, served with lemon, rosemary, and a peppery brown sauce on a beige plate.

Veal loin chops are a tender and elegant cut that cook up beautifully in a hot skillet. With just a few fresh herbs and some garlic, you can create a flavorful main dish that feels restaurant-worthy but is simple enough for a weeknight dinner. This recipe pairs well with roasted potatoes or steamed veggies.

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Serving Size: 2
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Ingredients

  • 2 veal loin chops from Joe’s
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cloves garlic, smashed
  • 2 sprigs rosemary

Instructions

  1. Pat chops dry and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add chops and sear for 3–4 minutes per side until browned.
  4. Add butter, garlic, and rosemary to the pan. Spoon butter over the chops as they finish cooking, 1–2 more minutes.
  5. Remove and let rest for 5 minutes before serving.

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