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The main dish, Chic bistro

Pan seared veal chop with thyme and crispy gnocchi

This pan seared veal chop with thyme and crispy gnocchi serves 6 and takes about 40 minutes of active work, at a cost of €6.50 per person. The gnocchi gets poached earlier in the day, while everything else cooks at the last minute, right before serving. The key is spooning the foaming butter over the meat nonstop while it cooks, for a tender bite and a nutty flavor. Easy difficulty level.

Tonight I'm pulling out the big skillet, beautiful veal chops in foaming butter and thyme, with crispy gnocchi all around.

Pan seared veal chop with thyme and crispy gnocchi
For
6 people
Work
40 min
Total time
1 h
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€6.50
Calories per person
720 kcalcalculated by Kiloach, your weight coach

A veal chop cooked in foaming butter gets a texture that makes all the difference, pink and tender meat under a golden crust, scented with thyme and garlic. The gnocchi, pan fried right after being poached, develop a crisp skin that contrasts with their soft center. It is a dish that looks like real work while actually coming together in two quick skillet rounds.

This is the kind of dish to pull out for a slightly more polished dinner with friends, or a family meal where you want to make an impression without spending hours in the kitchen. It works year round, but feels most at home in fall and winter, served with a green salad or seasonal vegetables to round out the menu. Kids like it too, the meat stays simple and gnocchi are always a hit.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 1 step, 3 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 3 steps, 23 min

Earlier in the day, poach the gnocchi ahead of time and let them cool on a tray, lightly oiled. Right before guests arrive, take the veal chops out of the fridge to bring them to room temperature and season them. At serving time, brown the gnocchi, then sear the chops in foaming butter, the whole thing comes together in about twenty minutes in front of your guests.

The ingredients

6 people

Butcher

  • Thick veal chops 6

Pantry

  • Fresh gnocchi 900 g
  • Olive oiloften in the pantry 3 tbsp
  • Fleur de seloften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 100 g

Fruits and vegetables

  • Fresh thyme 8 sprigs
  • Garlic 4 cloves

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Drop the gnocchi into boiling salted water until they float to the surface, drain them, lightly oil them, and let them cool on a tray. 3 min

    Don't rinse them, the surface starch will help them brown faster in the skillet.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the veal chops out of the fridge an hour before cooking, and season both sides with salt and pepper.

    Meat at room temperature cooks evenly, cold meat stays raw in the center and dry at the edges.

When it's time to serveThe final touches, right in front of your guests.

  1. Brown the gnocchi in a large skillet with a splash of oil and a knob of butter, without stirring for the first few minutes, then keep them warm. 8 min

    Cook them in two batches if your skillet is small, crowded gnocchi steam instead of crisping up.

  2. Sear the chops over high heat in oil for a few minutes on each side, then lower the heat, add the butter, crushed garlic, and thyme. 10 min

    As soon as the butter foams, tilt the skillet and spoon it over the meat nonstop.

  3. Let the chops rest under a sheet of foil before serving with the gnocchi and the cooking butter. 5 min

    Set them on a rack rather than a plate, so they don't sit in their own juices and keep their crust.

Our tips to get it right

  • Choose thick veal chops, at least two centimeters, otherwise the meat cooks too fast and dries out before it browns.
  • Use a skillet big enough that the chops do not touch, otherwise they steam instead of browning.
  • Save the thyme and garlic cooking butter to spoon over the meat right before serving, it carries all the flavor from the pan.

The variations

  • Swap the veal chop for a thick pork chop, the cooking time stays close and the thyme butter works just as well.
  • For a vegetarian version, replace the meat with thick slices of celery root pan roasted in the same butter.
  • To save time, use pre poached gnocchi from a pack and go straight to the skillet step.

What to serve it with

  • A sharply dressed green salad
  • Roasted root vegetables
  • A glass of light red wine

Storage

Leftovers keep for two days in the refrigerator in a sealed container. Reheat the meat gently in a skillet over low heat so it does not dry out, and warm the gnocchi separately so they keep their crisp edge.

Questions about this recipe

Can you cook the veal chop ahead and reheat it?

It is not ideal, the meat loses its tenderness once it cools and gets reheated. It is better to cook it last minute, the step only takes ten minutes and happens while guests are settling in.

How do you know when the veal chop is cooked right?

Count about four to five minutes per side for a pink center, depending on thickness. The resting time under foil finishes the cooking and relaxes the meat.

Can fresh gnocchi be swapped for dried gnocchi?

Yes, poached and browned the same way, they work well. Fresh gnocchi stay a bit softer inside once browned.

Does this work for more than 6 people?

Yes, just scale up the ingredients proportionally and cook the chops in batches. Keep a skillet big enough that the meat browns instead of steaming.

Can a pan seared veal chop with thyme and crispy gnocchi be made ahead?

Partly, the finish happens at the last moment. The recipe needs 40 min of work in total, split up like this, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make a pan seared veal chop with thyme and crispy gnocchi?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a pan seared veal chop with thyme and crispy gnocchi?

About 720 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pan seared veal chop with thyme and crispy gnocchi cost?

About €6.50 per person, that's €39.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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