Veal Chop Balsamico
Submitted by mikeeddy
Seared veal chops finished with a white wine and balsamic vinegar glaze that reduces to a glossy, sweet-tart drizzle. Just 5 ingredients and 20 minutes for a restaurant-worthy plate.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minSometimes the best recipes are the ones with the shortest ingredient list. This is one of those.
Thick veal chops get a hard sear in a screaming hot skillet, then cook through gently with a splash of white wine. Pull the chops, crank the heat, and reduce balsamic vinegar with the pan juices until it turns into a dark, syrupy glaze.
One tablespoon per chop is all you need. The balsamic does all the heavy lifting, bringing a sweet, tangy depth that plays off the mild, tender veal.
Garnish with a spoonful of salsa for a fresh, bright contrast and you’ve got a 20-minute dinner that looks like it came off a trattoria menu.
Pro Tips
- Get the skillet ripping hot before the chops go in. A good sear means a caramelized crust that locks in the juices.
- Pull the chops while they’re still slightly pink in the center. They’ll carry over as they rest and stay juicy instead of dry.
- Use a decent balsamic vinegar here, not the cheapest bottle on the shelf. You’ll taste the difference when it reduces.
- Don’t skip scraping those browned bits when reducing. That’s where all the concentrated flavor lives.
Ingredients
Directions
- Heat the oil in a large skillet until very hot. Add the veal chops and sear them well on both sides.
Season to taste with salt and pepper; add the wine.
- Reduce the heat and cook the chops until they are slightly underdone and still juicy, about 6 minutes.
Remove the chops from the skillet, cover, and keep warm.
- Add the vinegar to the oil and juices remaining in the skillet. Stir the liquid, scraping any browned bits from the pan, until it is reduced to a glaze.
Pour 1 tablespoon over each veal chop and garnish with salsa.
Comments
