How to cook Perfect Seared Veal Chop

Start by patting your veal chops dry with kitchen towels, seasoning each side liberally with salt and black pepper. Don't worry about over-seasoning; a good amount of salt enhances the natural flavors of the meat and helps create a beautiful crust.

Next, heat your oil in a large skillet over medium high heat until it gets a shimmering effect. In goes your chops; sear each side for about 4 minutes or until golden brown. This step is crucial for locking in the juices and securing a savory crust.

After browning, remove the chops and set them aside. Don't throw away the flavorful bits left in the skillet - those are gold for our sauce.

In the same skillet, add in the crushed garlic, letting it sizzle until it turns golden and aromatic. If you've ever burnt garlic before, you know it becomes bitter and unpleasant. So keep an eye on it and reduce heat if needed.

Pour in the wine, and start deglazing the pan by scraping off the browned bits with a wooden spoon. This, my friends, will elevate your sauce with a concentrated meaty flavor.

Stir in the rosemary and thyme, letting the sauce reduce to half. The herbs not only incorporate a layer of complexity to the sauce but also fill up your kitchen with an intoxicating smell.

Lower the heat and stir in the cream, blending it until the sauce is smoothened. Keep the sauce simmering on low heat for a few moments before reintroducing your chops.

Cook the veal chops in the sauce for another 5-10 minutes or until the meat is done to your preference. If you have a meat thermometer, aim for an internal temperature of about 145°F.

Garnish with fresh parsley and serve immediately. The bright, verdant parsley adds a pleasant contrast to the richness of this dish.