In a bowl, combine the juice of one large orange, 2 tablespoons of whole grain mustard, 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of dried rosemary, and 2 minced garlic cloves. Whisk together until well blended.
Take your 4 thick-cut veal chops and season both sides generously with ½ teaspoon of salt and ¼ teaspoon of pepper.
Place the seasoned veal chops in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and let the chops marinate in the refrigerator for at least 1 hour, or up to overnight for the best flavor.
When you’re ready to cook, heat a heavy skillet over medium-high heat. Allow it to get hot before adding the veal chops.
Remove the veal chops from the marinade (reserve the marinade) and place them in the hot skillet. Sear for about 4-5 minutes on each side, or until they develop a beautiful golden-brown crust.
For optimal results, use a meat thermometer to check the internal temperature of the veal chops. Aim for about 145°F for medium-rare. If needed, reduce the heat to medium and cover the skillet to cook through without burning the exterior.
Once cooked to your desired doneness, remove the veal chops from the skillet and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is succulent. Serve with your favorite sides.
