Veal chops are cooked to perfection when you cook the veal with the sous vide cooking technique and then finish them in a screaming hot cast-iron skillet. This veal chop recipe brings in the flavors of sauteed mushrooms, rosemary, a splash of white wine and finished with heavy cream.
This post is sponsored by The Pennsylvania Beef Council on behalf of the Beef Checkoff. All opinions are my own.
What ingredients do you need to make veal chops?
- veal chops
- mushrooms
- butter
- rosemary
- wine
- cream
How to make sous vide veal chops with rosemary cream sauce.
- Season veal chops with salt and pepper, place in a vacuum bag and seal.
- Cook the veal in the sous vide water bath for 2 hours.
- While the meat is cooking, brown the mushrooms in a cast iron pan. Remove the mushrooms to a clean plate.
- Turn off the cast iron and wait for the veal to finish cooking.
- When the veal is cooked, remove it from the sous vide bag, pat dry and brush with mayonnaise.
- Reheat the cast iron pan to screaming hot and sear both sides of the veal.
- Remove the veal to a serving plate.
- Make the rosemary cream sauce.
- Spoon the sauce over the veal chops when you serve.
How to sous vide veal chops
- Season both sides of the veal chops with salt and pepper.
- Place in a vacuum seal bag or in a freezer-safe zip-top bag.
- Heat the sous vide water to 130F and place the sealed chops in the water or lower the partially opened zip-top bag into the water, allowing the pressure of the water to force the air out before closing the bag.
- Cook for 2 hours.
How to finish off veal chops
- Remove the cooked veal chops from the bag and pat dry with paper towels. (save the liquid in the bag)
- Heat a cast-iron pan until it is smoking hot. Literally smoking.
- Brush the veal chops with a light layer of mayonnaise.
- Sear in the hot cast-iron skillet for 1 minute per side to bring color to the meat.
How to make the mushroom, rosemary cream sauce.
- Heat 2 tablespoons of butter in a cast-iron skillet and brown the mushrooms. I have a great tutorial on how to properly brown mushrooms in my sous vide beef stroganoff post.
- Remove the mushrooms from the pan to a clean plate.
- Sear the veal chops as instructed above.
- Place the seared veal chops on a serving plate.
- Put the browned mushrooms back in the cast iron pan, turn the heat to medium-high.
- Add the chopped rosemary to the pan, stir to combine.
- Add wine, heavy cream and purge from the bag to the pan. Bring to a boil, scraping any brown bits from the bottom of the pan.
- Reduce to thicken the sauce.
- Serve over the veal chops.
Veal meat comes from special-fed or milk-fed veal calves that have been raised to about 22 weeks of age and about 500 pounds. These calves are raised in group pens where they can walk around, stand up, lay down, turn around and groom themselves. I like to think of it as a playpen for calves. 
Veal is the male gender of the dairy cow. The dairy cows give birth about once a year and the females are kept to become part of the dairy herd whereas the males are raised for 22 weeks and up to 500 pounds before being sold into the beef market.
Both male and female offspring of dairy cows are normally removed from cows within three days of giving birth. This separation allows dairy cows to return to the herd and produce milk for human consumption. While calves are not with the dairy cow following birth, they still receive her colostrum, or first milk, within 24 hours. Full of antibodies and essential nutrients, colostrum gives the calves’ immune systems a healthy boost. Early separation also allows the dairy farmer to measure the amount of colostrum the calf receives, within the proper time frame.
In addition, certain udder diseases in cows and intestinal problems in calves can be more effectively controlled with early separation. Also, the much smaller calf could be physically injured and face health challenges by remaining within the herd of much larger, mature cows.
The light meat results from the age of the calf and the level of myoglobin (iron content) in the muscle. Myoglobin produces a red pigment that affects the color of the meat. To keep the meat light, without harming calf health, the amount of iron a calf receives is controlled through a nutritionally balanced milk-based diet and monitored on a regular basis.
More Sous Vide Beef Recipes
Sous Vide Beef Tenderloin | Sous Vide Prime Rib | Sous Vide Guinness Stew | Sous Vide Beef Stroganoff | Sous Vide Beef Burgundy | Sous Vide Roast Beef | Sous Vide Beef Brisket
Sous Vide Veal Chops with Mushrooms and Rosemary Cream Sauce
Equipment
Ingredients
- 2 veal chops bone-in
- 8 ounces mushrooms
- 3 Tablespoons butter
- 1 Tablespoon rosemary
- 1/2 cup white wine
- 1/2 cup cream
Instructions
- Season both sides of the veal chops with salt and pepper.
- Place in a vacuum seal bag or in a freezer-safe zip-top bag.
- Heat the sous vide water to 130F and place the sealed chops in the water or lower the partially opened zip-top bag into the water, allowing the pressure of the water to force the air out before closing the bag.
- Cook for 2 hours.
How to finish off veal chops:
- Remove the cooked veal chops from the bag and pat dry with paper towels. (save the liquid in the bag)
- Heat a cast-iron pan until it is smoking hot. Literally smoking.
- Brush the veal chops with a light layer of mayonnaise.
- Sear in the hot cast-iron skillet for 1 minute per side to bring color to the meat.
How to make the mushroom, rosemary cream sauce.
- Heat 2 tablespoons of butter in a cast-iron skillet and brown the mushrooms.
- Remove the mushrooms from the pan to a clean plate.
- Sear the veal chops as instructed above.
- Place the seared veal chops on a serving plate.
- Put the browned mushrooms back in the cast iron pan, turn the heat to medium-high.
- Add the chopped rosemary to the pan, stir to combine.
- Add wine, heavy cream and purge from the bag to the pan. Bring to a boil, scraping any brown bits from the bottom of the pan.
- Reduce to thicken the sauce.
- Serve over the veal chops.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
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