These Veal Chops are juicy, tender, and SO flavorful with a delicious homemade rosemary butter sauce. With a few simple tricks, you can cook these bone-in veal chops to succulent perfection for a quick dinner!

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FULL RECIPE ➜ https://izzycooking.com/veal-chops/

0:01 Show what these skillet veal chops look like.
0:06 Drizzle the veal chops with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Then add minced rosemary and thyme.
0:15 Rub the olive oil and seasoning onto all sides of the veal chops.
0:19 Add the remaining olive oil to a skillet over medium heat. Once hot, add smashed garlic and cook until the clove just turned brown. Discard the garlic.
0:24 Increase the heat to high and then add the seasoned veal chops to the pan (make sure the chops are at room temperature). Cook for about 2 minutes or until the undersides have turned golden brown.
0:29 Flip the veal chops and cook the other side for about 2 minutes until golden brown.
0:32 Add chicken broth to the pan. Once it starts to simmer, cover the pan with a lid and let the chops braise for 5- 8 minutes or until the internal temperature reaches 145°F on an instant-read thermometer. Remove the chops to a plate and cover with foil to keep warm (Don’t discard the juices in the pan). Let them rest for 5-10 minutes to let the juices retreat back into the meat.
0:48 Leave about 1/4 cup of the juices in the pan. Increase the heat to medium-high, and add wine, butter, rosemary, thyme, salt, and pepper. Cook for a few minutes until the sauce has slightly thickened.
01:04 Pour the sauce over the chops. Serve and enjoy!

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