Roasted Veal Chops with Madeira and Parsnips

Elevate your dinner table with these succulent, restaurant-worthy Roasted Veal Chops with Madeira and Parsnips. Perfectly seared and then gently roasted, the bone-in veal chops are infused with the rich, earthy flavors of Madeira wine, fresh thyme, and a velvety beef stock reduction. Complementing the savory chops are caramelized, honey-glazed parsnips, roasted to golden perfection for a touch of sweetness. With just a few simple steps, this gourmet meal delivers a harmonious balance of flavors and textures, ideal for special occasions or an indulgent weekend feast. Garnished with fresh parsley and finished with a glossy, buttery sauce, this dish is as elegant as it is comforting. Keywords: veal chop recipe, Madeira sauce, roasted parsnips, savory dinner recipes, gourmet main course.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces (bone-in, about 1-inch thick) Veal chops
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 teaspoons (chopped) Fresh thyme
• 3 tablespoons (divided) Butter
• 2 cloves (minced) Garlic cloves
• 1 cup Madeira wine
• 1 cup Beef stock
• 6 medium (peeled and quartered lengthwise) Parsnips
• 2 tablespoons Honey
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the veal chops dry with paper towels and season both sides with salt, black pepper, and 1 teaspoon of fresh thyme.

Step 3

Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.

Step 4

Sear the veal chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.

Step 5

In the same skillet, melt 1 tablespoon of butter and add the minced garlic, cooking for 1 minute until fragrant.

Step 6

Deglaze the skillet with the Madeira wine, scraping up any browned bits from the bottom of the pan.

Step 7

Add the beef stock and the remaining 1 teaspoon of thyme. Let the sauce simmer for 5 minutes to reduce slightly.

Step 8

Return the veal chops to the skillet, spooning some of the sauce over them. Transfer the skillet to the oven and roast for 15-20 minutes until the internal temperature reaches 145°F (63°C).

Step 9

While the veal chops are roasting, toss the parsnips with 1 tablespoon of olive oil, 1 tablespoon of melted butter, honey, salt, and pepper.

Step 10

Spread the parsnips on a baking sheet lined with parchment paper and roast alongside the veal for 25-30 minutes, flipping halfway, until golden and tender.

Step 11

Once the veal chops are done, transfer them to a plate and cover with foil to rest for 5 minutes.

Step 12

Remove the skillet from the oven and return it to the stovetop over medium heat. Whisk in the last tablespoon of butter into the sauce for a glossy finish.

Step 13

To serve, place the veal chops on plates alongside the roasted parsnips. Drizzle the Madeira sauce over the veal chops and garnish with fresh parsley.

Nutrition Facts

Serving size	(1685.5g)

Amount per serving	% Daily Value*
Calories	2432.8

Total Fat 128.4g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat 10.4g
Cholesterol 471.9mg	0%
Sodium 4599.2mg	0%
Total Carbohydrate 157.3g	0%
Dietary Fiber 24.2g	0%
Total Sugars 74.9g
Protein 110.3g	0%

Vitamin D 6.7IU	0%
Calcium 361.1mg	0%
Iron 10.7mg	0%
Potassium 4137.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 19.8%

Carbs: 28.3%