Veal chops are cooked to perfection when you cook the yummy veal with the sous vide cooking technique and then finish them in a screaming hot cast-iron skillet. You'll feel like a chef after making this meaty culinary masterpiece.
This veal chop recipe brings in the flavors of sauteed mushrooms, rosemary, a splash of white wine and finished with heavy cream.
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I also make liver and onions using veal liver.
Jump to:
- What ingredients do you need to make veal chops?
- How to make sous vide veal chops with creamy rosemary sauce.
- How to sous vide veal chops
- How to finish off veal chops
- How to make the rosemary and mushroom sauce.
- What's Another Way to Cook Sous Vide Recipes with Veal Chops?
- FAQ and Tips
- 🍽️ More Sous Vide Beef Recipes
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
- Comments
What ingredients do you need to make veal chops?
- veal chops
- mushrooms
- butter
- rosemary
- wine
- cream
How to make sous vide veal chops with creamy rosemary 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 and pat dry. Then, brush with mayonnaise.
- Reheat the cast iron pan in a very high heat temp 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 submerge the partially opened zipper lock bag into the water, allowing the pressure of the water to force the air out before sealing the bag.
- Cook the meat for 2 hours.
How to finish off veal chops
- Remove the bag with cooked veal chops and pat dry with paper towels. (save the liquid in the bag)
- Heat a skillet 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 rosemary and mushroom 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 delicious sauce.
- Serve over the veal chops.
What's Another Way to Cook Sous Vide Recipes with Veal Chops?
If you're looking for another option to cook sous vide veal chops with a different flavor profile, try a lemon and herb approach.
- Marinate the veal chops with a zesty lemon marinade, then sous vide them to make them tender.
- After sous vide, roast the flavorful chops briefly to add much flavor and create a golden crust. The result will be cuts of meat with a delightful citrusy twist, and the grilled chops look visually appealing.
- Estimate the cook time based on your desired level of doneness.
FAQ and Tips
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.
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 - Edge-to-edge consistent doneness, with no chance of overcooking, will take the fear out of cooking this expensive cut of beef.
- Sous Vide Prime Rib - Herb crust surrounds the most succulent and juicy roast beef, cooked to your desired doneness.
- Sous Vide Guinness Stew - Full of deep, rich comforting flavors the Guinness Beer is the star of this tender beef stew.
- Sous Vide Beef Stroganoff - fall apart in your mouth beef while maintaining a medium rare center to the steak bites. The stroganoff sauce is creamy, silky and full of layers of flavor.
- Sous Vide Beef Burgundy - Combining the techniques and flavors of a traditional beef burgundy with the advanced technology of sous vide cooking will make you change the way you cook beef burgundy forever.
- Sous Vide Roast Beef -the most delicious roast beef turning an inexpensive cut of beef into a memorable meal.
- Sous Vide Beef Brisket -take the guesswork out of achieving the perfect brisket. Finish the brisket on your grill, smoker or in the oven for the flavorful, deep-colored bark that you love.
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📖 Recipe
Sous Vide Veal Chops with Mushrooms and Rosemary Cream Sauce
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
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
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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