While cooking a traditional pork or beef roast can take hours, roasting pork or veal chops is a fast and yummy cooking method. Roasting is the ideal way to cook pork or veal chops because it allows you to get a golden brown crust on the meat, while keeping the tender and juicy. Best of all, roasting gives you a great deal of flexibility in the kitchen because you can roast in a pan, the oven, or in a crock pot.
Things You'll Need
- Pork or veal chop
- Extra virgin olive oil
- Meat thermometer
- Kitchen tongs
Prepare your skillet for cooking. Place the skillet on the largest burner on your stove and add 3 tbsp. of extra virgin olive oil to the pan. Turn the heat to medium high and allow the pan to warm up. All stoves are different, so avoid getting the oil too hot by turning down the heat if bubbles begin to form in the surface of the oil.
Season your pork or veal chops with salt and pepper. Drizzle each of the chops with olive oil and rub the oil thoroughly onto the surfaces of the meat. Apply a thin layer of salt and pepper to each side of the pork and rub the spices into the meat. Allow the meat to rest three minutes before starting the cooking process.
Place the chops into the pan to brown the outside of the pork chops. For thinner pork or veal chops allow each side to cook for three minutes. For thicker pork chops allow each side to cook for five minutes. Check to make sure each side of the chop is completely browned before turning the chop. Use kitchen tongs to gently life the chops off of the skillet and check the color of the chops.
Finish cooking the pork chops. The part of the process can be conducted in the pan you are currently using, the oven, or a crock pot. To finish in the pan, reduce the heat to medium and continue cooking. Remove the chops from the pan when the meat thermometer reads 160 degrees F. Place the pan you are using in an oven set to 350 degrees F until the internal temperature of the meat reaches 160 degrees F. To finish in the oven, add the contents of the pan to a crock pot on medium-high heat until the meat reaches 160 degrees F.
Once the internal temperature of the meat reaches 160 degrees F, remove the meat from the heat. Place a small pat of butter on top of each pork or veal chop to flavor the meat as it rests. Allow the meat to rest for five minutes before cutting or serving the meat.
Tips & Warnings
- Add additional seasoning to your pork or veal chops by adding sage, rosemary, or paprika when you apply salt and pepper.
- It is dangerous to consume raw meat so do not eat pork that has not reached an internal temperature of 160 degrees F.
- Photo Credit Jupiterimages/Comstock/Getty Images
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