How to Pan Fry a Thick Veal Rib Chop

A thick-cut veal chop is an elegant option for special occasion dinners. Although they're rather simple to prepare, this luxurious piece of meat has an unrivaled texture and flavor. Veal chops are relatively pricey, so prepare them with care to get the most for your money. Pan-frying the thick-cut chops guarantees moist, tender meat with a nicely browned crust. When the chops are done, add a bit of water or chicken stock to the pan and scrape up any browned bits to create an easy, flavorful sauce.

Things You'll Need

Olive oil
Salt and pepper

Large skillet
Butter

Instructions

Rub the veal chops with olive oil and sprinkle with salt and pepper.
Heat a few tablespoons of oil or butter in a large skillet over medium-high heat. When the oil begins to shimmer or the butter just begins to brown, add the veal chops to the pan.
Fry the veal chops on one side until they are nicely browned and then turn once and continue cooking until they reach your desired level of doneness, about 20 to 30 minutes for 2-inch chops. Cook the chops until the internal temperature reaches 130 degrees Fahrenheit for medium-rare, 135 for medium, and 145 for well done.
Transfer the chops to a plate and allow them to rest for at least five minutes before serving. This short rest period ensures that the chops remain moist and juicy. In addition, the internal temperature will continue to rise about 5 F.

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