Recipe for Veal Shoulder Chops: Easy and Delicious Ideas

Veal shoulder chops offer a tender, flavorful alternative to more common cuts like veal cutlets or loin. Known for their rich marbling and depth of taste, these chops are perfect for those who appreciate a hearty, satisfying meal without too much fuss.

Whether you’re preparing a weeknight dinner or impressing guests for a special occasion, this recipe for veal shoulder chops will guide you through a simple yet elegant cooking process.

By combining the natural tenderness of veal shoulder with a blend of fresh herbs and a savory pan sauce, you’ll create a dish that’s juicy, aromatic, and perfectly balanced. The slow cooking method ensures each chop is cooked through without drying out, maintaining the veal’s delicate texture.

Plus, this recipe adapts well to various seasonings and sides, giving you plenty of room to personalize your meal.

Why You’ll Love This Recipe

This recipe is a celebration of the veal shoulder chop’s unique qualities. Unlike leaner cuts, the shoulder chop contains a good amount of fat and connective tissue, which breaks down during cooking, resulting in a tender, succulent bite.

The method used here is straightforward, meaning even novice cooks can achieve delicious results without needing complicated techniques.

Additionally, the marinade and pan sauce incorporate fresh herbs and spices that enhance the natural flavor of the veal without overpowering it. The cooking time is ideal for busy schedules—just enough to develop deep flavors but not so long that it becomes time-consuming.

It’s a versatile recipe that pairs wonderfully with a range of sides, from creamy mashed potatoes to roasted vegetables.

Ingredients

• 4 veal shoulder chops (about 1 inch thick, 6-8 oz each)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 cup low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1 teaspoon Dijon mustard
• Fresh parsley, chopped (for garnish)

Equipment

• Large heavy-bottom skillet or cast iron pan
• Measuring spoons and cups
• Sharp knife and cutting board
• Tongs
• Small mixing bowl
• Whisk
• Serving platter

Instructions

1. Prepare the veal chops: Pat the veal shoulder chops dry with paper towels to remove excess moisture. This helps achieve a better sear.
2. Season the meat: Rub each chop generously with salt, black pepper, minced garlic, rosemary, and thyme. Let them sit at room temperature for 15-20 minutes to absorb the flavors.
3. Heat the skillet: Place your skillet over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
4. Sear the chops: Carefully add the veal shoulder chops to the pan. Sear each side for about 3-4 minutes, or until a golden-brown crust forms. Avoid moving the meat too much during this step.
5. Deglaze the pan: Once the chops are seared, remove them from the skillet and set aside on a plate. Pour the white wine into the hot skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
6. Add broth and simmer: Stir in the chicken broth and bring the mixture to a gentle simmer. Return the veal chops to the skillet, reduce heat to low, and cover with a lid.
7. Cook until tender: Let the chops simmer gently for 20-25 minutes, turning once halfway through. This slow cooking helps tenderize the meat without drying it out.
8. Make the sauce: Remove the chops to a serving platter and tent with foil to keep warm. Increase the heat to medium-high and reduce the cooking liquid by half, about 5 minutes.
9. Finish the sauce: Stir in the butter and Dijon mustard, whisking until the sauce is smooth and glossy. Taste and adjust seasoning with salt and pepper if needed.
10. Serve: Pour the sauce over the veal shoulder chops and garnish with fresh parsley before serving.

Tips & Variations

For the best flavor, choose veal shoulder chops with a nice marbling of fat. This ensures tenderness and richness after cooking.

• Marinade option: For deeper flavor, marinate the chops in olive oil, garlic, and herbs overnight in the refrigerator.
• Cooking method: You can also finish the chops in the oven at 350°F (175°C) after searing, covered with foil, for about 20 minutes instead of simmering on the stove.
• Herb variations: Swap rosemary and thyme for sage and oregano for a different flavor profile that pairs beautifully with veal.
• Spicy twist: Add a pinch of red pepper flakes to the sauce for a subtle heat.

Nutrition Facts

Serving Suggestions

Veal shoulder chops pair wonderfully with a variety of side dishes. Creamy mashed potatoes or garlic roasted potatoes offer a comforting contrast to the savory meat.

For a lighter option, try sautéed green beans or steamed asparagus tossed with lemon and olive oil.

A fresh arugula salad with shaved Parmesan and toasted pine nuts also complements the richness of the veal beautifully. Don’t forget a crusty baguette or warm dinner rolls to soak up the delicious pan sauce!

Conclusion

This recipe for veal shoulder chops strikes a perfect balance between simplicity and sophistication. The combination of fresh herbs, a flavorful pan sauce, and gentle cooking techniques ensures a tender, juicy result every time.

Whether you’re an experienced cook or trying veal shoulder chops for the first time, this recipe is approachable and rewarding.

By following the steps outlined above, you’ll create a dish that’s sure to impress family and friends alike. Plus, its versatility means you can easily adjust herbs, spices, and sides to match your taste preferences.

So, gather your ingredients and enjoy the process of cooking this delicious veal dish — your dinner table will thank you!

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