The veal chops in this recipe are cooked just right; the outside is charred and the inside is juicy. Marinated with orange juice and rosemary, these cook in under 20 minutes.
I’ve switched to cooking with veal because lamb and beef are getting so expensive. These pan-seared veal chops are a family favorite! Home
Should You Brine Your Veal Chops?
If you’re a fan of veal chops, you may have wondered if brining them before cooking is really necessary. After all, veal is already known for being tender and delicately flavored. Why go through the extra step of soaking the chops in a saltwater solution first?
As it turns out, brining can actually enhance the flavor and texture of veal chops, as well as help keep them from drying out during cooking. Here’s a look at why you might want to take the time to brine your veal chops, along with tips on how to do it right.
What Is Brining and How Does It Work?
Brining involves submerging meat in a saltwater solution for a period of time before cooking. The salt in the brine helps break down muscle proteins, allowing the meat to retain more moisture during cooking.
This process helps counteract the shrinking of the muscle fibers that happens when meat is exposed to heat. More moisture is held inside the cells of the meat, rather than being squeezed out. The result is a juicier, more tender piece of meat after cooking.
Brining also allows seasonings and flavors to infuse into the meat. Spices, herbs, sugars, and other ingredients can be added to the brine to impart new flavors into the veal.
Benefits of Brining Veal Chops
There are a few key reasons why taking the extra time to brine veal chops can really pay off:
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Increased moisture retention – The biggest benefit is that brining helps veal chops retain moisture and stay juicy when cooked. Veal is very lean and can easily dry out during cooking. Brining ensures it stays tender and does not become tough.
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Enhanced flavor – Not only does brining keep veal chops juicy, but it also allows you to infuse spices, herbs, and other seasonings right into the meat. This takes the flavor to the next level.
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Better browning – Brined meat develops a better sear and browned crust when cooked. This is because the salt draws out surface moisture, allowing the exterior to caramelize more efficiently.
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Tender texture – Brining breaks down muscle fibers in the meat, resulting in a more tender texture even when cooked thoroughly. This can help prevent veal chops from becoming chewy.
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Convenience – Brining can be done ahead of time, which makes meal prep more convenient. The brined chops just need to be quickly grilled or pan-seared before serving.
Simple Brining Process for Veal Chops
Brining veal chops is simple and only takes a few steps:
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Make the brine – Dissolve 1/2 to 1 cup of salt per quart of water. You can also add sugar, spices, herbs, garlic, citrus, and other flavorings. Cool completely before using.
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Submerge the chops – Place veal chops in a container and pour over the cooled brine until fully submerged. Use a plate to keep them under if needed.
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Refrigerate – Cover and refrigerate for 1 to 4 hours, depending on thickness. Longer brining times result in a stronger saline flavor.
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Remove and pat dry – Once done brining, remove the veal chops and pat dry thoroughly with paper towels before cooking. Discard used brine.
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Cook as desired – The chops are now ready for grilling, pan-searing, roasting, or your cooking method of choice! Cook to an internal temperature of 145°F.
Tips for Brining Success
Follow these tips when brining veal chops for best results:
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Chill the brine before using – The brine must be completely cooled before adding the meat so it does not begin to cook.
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Don’t reuse brine – Always discard brine after using for food safety reasons. Don’t pour back into the original container.
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Brine in the refrigerator – Temperature control is important to prevent bacterial growth.
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Rinse after brining – Rinsing the chops after removing from the brine removes excess salt from the surface.
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Pat veal dry – Removing excess moisture allows for better browning when the veal is cooked.
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Adjust brine strength – Use less salt for a milder brine or more for a stronger saline flavor.
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Limit brining time – Don’t over-brine or the veal chops may get too salty. 1-4 hours is usually sufficient.
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Add flavors – Consider adding whole spices, chopped herbs, garlic, citrus zest, brown sugar, or other seasonings to the brine.
Brining is an easy way to add flavor and moisture to veal chops before cooking. While not strictly necessary, it can help ensure tender, juicy results when grilling or pan-searing this delicate meat. Give it a try for your next veal dish!
What are veal chops?
Veal chops are tender meat cuts from veal calves known for their delicate flavor. You can separate them into veal rib chops (from the side of the upper rib) and veal loin chops (the center cut with more meat).
Here are some reasons why I LOVE this recipe:
- Healthy. This dish uses minimal oil and no butter. It is rich in protein and marinated with heart-healthy ingredients.
- Quick. Before cooking the chops, you only need to sear them in a pan and then finish them in the oven. No hassles of grilling or long hours of cooking!.
- This recipe is perfect for every occasion. If you want to plan a date night or just a normal Sunday lunch, this is a great choice.
- Simple way to enjoy veal. Veal pan-seared or grilled really lets the meat’s natural flavor shine. It’s not as fancy as veal Milanese or cutlets, but it tastes great.
- Veal chops. Pick thick-cut veal chops because they keep all the tasty juices. Look for meat that is a bright color, has a firm texture, and has a little fat on it.
- Orange. For a fruity, slightly sour taste, you’ll need the juice of one orange.
- Mustard. I love using whole-grain mustard for seasoning my veal chops.
- Balsamic vinegar. Adding orange and balsamico is one of my favorite ways to boost the acidity.
- Olive oil. I used olive oil, but you could use avocado oil or any other oil that is acid-free.
- Rosemary. A strong aromatic like rosemary complements the lamb beautifully.
- Kosher salt and black pepper. To taste.
Recipe tips and variations
- Buy pre-cut chops. If you don’t want to take the chops off the rack, you can buy them already cut up to save time.
- Avoid overcooking your meat. To get juicy, tender chops, cook them for the amount of time that matches how done you like them, and use an instant-read thermometer to check the internal temperature. A chicken breast should be 135F for medium rare, 140F for medium, 145F for medium well, and above 150F for well done.
- Allow the meat to rest. Resting the chops moves the juices around inside them and keeps them moist. I recommend 5 minutes for maximum flavor.
- Use the grill. To grill veal chops, just put the meat on a hot grill and cook it for four to five minutes on each side.
- Douze with glaze. Use your favorite sauce, like bulgogi sauce or katsu sauce, to glaze the veal.
- Add a touch of garlic. Crushed garlic or garlic powder can be added to the marinade, or garlic cloves can be added to the oil while the chops are being fried.
Grilled Veal Chops : Grilling Guide
FAQ
How do you cook veal so it’s tender?
Should you soak veal chops in milk?
How do you cook veal so it’s not tough?
How do you cook veal chops?
Season the veal chops with salt and black pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium. Transfer the chops to the platter and turn to coat with the olive oil and herbs.
How do you cook veal chops on a charcoal grill?
Light a charcoal grill. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary, and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium.
What temperature should veal chops be?
The internal temperature of the veal will be 145 degrees F as measured by a meat thermometer when serving. Arrange the chops on a platter of fresh arugula and spinach and spoon a portion of the red chimichurri. Serve with crispy fries.
How long do veal chops last?
Store leftover veal chops in an airtight container or double-wrapped tightly in plastic wrap, and inside the refrigerator. If stored properly, the leftover chops will last up to three to four days. If you want them to last longer, store them in the freezer, where they will last up to three months, but we don’t recommend this.