Veal Loin Chops - Porterhouse
1. Thaw packaged Veal Loin Chops on a dish in the refrigerator.
Oven:
2. Preheat oven to 400° F.
3. Lightly brush chops with olive oil and season with salt and pepper or your favorite herb.
4. In a large skillet, sear chops 1 minute per side and then roast in the oven 6 minutes per side (depending on portion size) to desired internal temperature.
Grill:
2. Heat grill to medium-high.
3. Lightly brush chops with olive oil and season with salt and pepper or your favorite herb.
4. Grill 4 to 6 minutes per side (depending on portion size) or to desired internal temperature.
We recommend cooking veal loin chops at 350° F to 425° F. Use a meat thermometer and cook to desired internal temperature. Because meat continues to cook after it is removed from heat, remove veal chops 5° F before desired internal temperature. Cover loosely with foil and keep warm 10 to 20 minutes. During this time, the juices will distribute evenly.
Veal Chops Internal Temperature Guide
Rare: Not Recommended
Medium-Rare: 130° to 140° F
Medium: 140° to 150° F
Medium-Well: 155° to 165° F
Well Done: Not Recommended
Veal Loin Chops - Meadow Reserve™
Veal loin chops, thick and juicy with part of the sirloin, the entire filet and all the flavor and tenderness of natural, meadow-raised veal. Grill or roast generous one-and-a-half-inch-thick chops.
4 chops | 12 oz ea (1.5" thick)
8 chops | 12 oz ea (1.5" thick)
Ordering Information
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