Pan Roasting – A Cooking Technique Used By the Pros
Pan-roasted veal chops are the perfect way to elevate a meal without overwhelming your schedule. With their tender texture and rich flavor, veal chops are luxurious and don’t need a lot of fuss.
This recipe brings out the meat’s natural sweetness while adding layers of flavor with a simple yet elegant pan sauce. The beauty of this dish lies in its simplicity. A quick sear in a hot skillet creates a golden crust, locking in the juices.
Finishing the chops in the oven ensures they cook evenly while staying succulent. Meanwhile, the drippings in the pan become the foundation for a rich, savory sauce—ideal for drizzling over the veal and any side dishes.
This recipe works for special occasions but is straightforward enough to enjoy on a weeknight. Pair the chops with creamy mashed potatoes, roasted vegetables, or even a fresh arugula salad for a complete meal.
Whether cooking for guests or treating yourself to something indulgent, pan-roasted veal chops deliver restaurant-quality results from the comfort of your kitchen. Ready to get started? Let’s dive in and create a dish that’s as satisfying to make as it is to
What Is Pan Roasting?
Pan roasting is a versatile technique that combines roasting and pan-searing. It starts by cooking the food in a hot skillet or frying pan, then finishes in the oven. This method works well for meats, poultry, fish, and vegetables. It creates a beautifully browned exterior and a moist, tender interior.
To pan roast, first season the food and sear it in a hot pan with oil or fat. Once one side is browned, flip it over and transfer the food to a preheated oven to finish cooking. The oven’s dry heat cooks the interior gently while the exterior caramelizes.
Pan roasting has several benefits. It cooks food faster than traditional roasting and ensures even doneness. The technique also gives chefs more control over the process, preventing overcooking or burning.
Chefs use pan roasting to create crispy texture and moist tenderness. Whether for a quick dinner or an elegant meal, it’s a skill that enhances a wide range of dishes.
Veal Chops
Veal chops are a prized cut of meat renowned for their tenderness, delicate flavor, and elegant presentation. Cut from the loin or rib of a young calf. They offer a succulent and refined dining experience that appeals to discerning palates.
One of the distinguishing features of veal chops is their pale pink color and fine texture. Due to the animal’s young age, veal meat is exceptionally tender and boasts a subtle, slightly sweet flavor profile. This delicate taste makes veal chops ideal for showcasing the natural essence of the meat, whether grilled, roasted, or pan-seared.
When preparing veal chops, chefs often opt for simple yet flavorful seasoning to enhance the meat’s natural flavors. A sprinkle of salt and pepper, perhaps accompanied by fresh herbs like rosemary or thyme, allows the veal’s delicate taste to shine without overpowering it. Some recipes may call for a light marinade or sauce to further complement the veal’s flavor, but the focus typically remains on preserving the meat’s inherent qualities.
Veal chops are versatile and lend themselves well to various cooking methods. Grilling or broiling imparts a delicious charred exterior while maintaining the meat’s tender juiciness. Roasting in the oven produces a succulent and flavorful result, especially when paired with root vegetables or a rich pan sauce. Pan-searing veal chops create a golden crust that seals in the juices, resulting in a moist and flavorful dish.
Whether served as the centerpiece of an elegant dinner or enjoyed as part of a casual meal, veal chops offer a luxurious dining experience that delights the senses. With their tender texture, delicate flavor, and versatility in cooking, veal chops continue to be a favorite among culinary enthusiasts seeking a gourmet dining experience.
Equipment You Want To Have On Hand
- Heavy-bottomed saucepan
- Heavy-bottomed, oven-proof sauté pan (or cast iron skillet)
- Chef Knife
- Cutting board
- Metal or other heatproof spatula/turner
- Instant Read Thermometer
Pan Roasted Veal Chops Recipe
Ingredients
- 2 tablespoons butter
- 1 shallot
- 3 medium leeks whites and a little of the green
- ½ cup of veal stock or beef stock
- 2 thick veal chops
- salt and pepper
- 2 tablespoons canola oil
- 1 teaspoon fresh thyme
Instructions
- Remove chops from the refrigerator about an hour before cooking to let them come to room temperature. Pat them dry.
- Slice and thoroughly wash the leeks. They grow in very sandy soil, and sand and dirt can get trapped in all the layers of leaves, so make sure to rinse them several times.
- Roughly chop the leeks.
- Mince shallot and thyme.
- Pre-heat the oven to 450°F.
- Melt two tablespoons of butter in a heavy-bottomed sauce pan, sweat the shallot, and leeks over low heat covered for approx. 10-12 minutes. They should be very soft and translucent but not take on any color.
- Turn the heat up to medium, and add the veal/beef stock. Simmer uncovered for 3-4 minutes, then re-cover and set aside. The leek/shallot mixture should be moist but not swimming in stock.
- Meanwhile, heat your oven-proof pan over medium-high heat for three or four minutes.
- Add the canola oil and heat until the oil shimmers.
- Season the veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned.
- Flip the chops over and cook for another minute, then slide the oven-proof pan into the hot oven for 6-9 minutes, depending on how you like your meat done. (See my meat doneness chart.)
- While the chops are roasting in the oven, add the thyme to the shallot and leeks, season to taste with salt and pepper, and cook over medium-high heat to warm up.
- To serve, spoon half the onion/leek mixture onto each plate, then set the veal chops on top of the mixture and serve.
12 Responses
Do you really need 3 medium leeks? Leeks are so big especially for 2 servings, could you only use 1 large one?
Michelle, I guess when I made this my medium leeks were not as big as the ones you are referring to so yes, go with one large one if you like. I guess I love leeks so I got carried away. – RG
Thank you so much for this wonderful recipe! My fiance came home with veal chops and I had no idea how to prepare them. I followed your recipe and they turned out to be so delicious! I will definitely be making these again soon!
That was easy and delicious! Thanks for posting!
Can you brown the veal chops beforehand and then cook in the oven later? I would assume that you could saute the leeks and later season and warm up.
Susan, I suppose you could do both but I’m not sure why you would want to. The browning takes minutes so I’m not sure how much time you are saving. Same with the leeks but if you do try this at home, please let me know how it turns out.
I don’t know how well that would work. I have a feeling the chops might get overcooked or tough. The reason browning and immediately pan roasting works so well is: 1)that the chops are seared which locks in the moisture. If you let them sit after searing, some juices will run out which will tend to make the chops dry. And 2) by putting them in the oven in a hot pan right after searing, there’s already heat which combines with the heat from the oven to cook them nicely. If you put a seared but cool chop in the oven, you’re no longer “pan roasting,” you’re just baking and the quality won’t be as good.
Cathy, if you are just browning the meat, it will barely cook them internally so I don’t think there should be concern about them overcooking. The idea of searing meat to keep in the moisture is not true. I have preached this myself for years and you may even find it on some of my earlier pages but I have come to learn it’s just not so. You even say it yourself, “if you let them sit after searing, some juices will run out”. If the moister is locked in, why would any moisture leak out. I need to write an updated post about this idea soon. I also don’t agree that putting a cool chop in the oven constitutes baking. While roasting and baking are almost identical methods of dry heat cooking, the terms roasting and baking apply to two different kinds of foods. See my post – http://www.reluctantgourmet.com/baking-or-roasting-you-decide/
So like I say in my first response, I don’t think it will matter but there really is no reason to since it takes so little time.
can I pre fry the chops. About an hour before they go in the oven??
Good question Lynne. I have seen chefs sear steaks to get grill marks in preparation for a big night and I imagine caters who are cooking for 50 people or more may pre-cook some food items but I would not personally pre-fry the veal chops an hour before they go into the oven. Veal chops are so expensive and so tender that I wouldn’t want to take the chance of messing them up by precooking. It’s hard enough to get them right without stopping and starting the cooking process. If you do try precooking, please let me know how they turn out.
Great recipe
Fabulous recipe. Substituted some scallions growing in my garden for the leaks. Best veal chops ever.Great technique for the base. Thanks
I had two veal chops I started in an unsafe oven skillet. I had all the dry ingredients onto both sides of chops. I added pablo crumbs with extra virgin olive oil already in the pan. Searching for a recipe quickly I had transferred the golden bloods chops into a square dark cooking pan added the butter, chicken broth and red wine. Then I found your recipe. Eh, not perfected according to recipe bit on the same road sort of. They took a few minutes. Were delicious, tender and I had to hold myself back from eating the other. I covered the lone chop and plan on warming on low tomorrow. I only hope it tastes as great as it did tonight. The aroma throughout my house smells absolutely scrumptious!!