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Roasted Veal Loin Chops with Rosemary Pancetta Pan Sauce

Author: Chez LaRae
Serves: 4

Tender and mild veal chops pair perfectly with a flavorful pan sauce.

Veal loin chops are tender and wonderfully mild tasting. The key to success when cooking veal is to use an instant-read thermometer that will alert you when the internal temperature reaches the desired temperature.


  • 2 oz Columbus Diced Pancetta
  • 2 tbsp Zupan’s Markets Organic Olive Oil
  • 4 veal loin chops
  • 1 ½ tsp Jacobsen Salt Co. Rosemary Salt
  • Freshly ground black pepper
  • 2 garlic cloves, minced
  • ¾ cup dry white wine, we suggest Prendo Pinot Grigio 2020
  • 1 cup Stock Options Premium Veal Stock (located in the freezer section)
  • 1 tbsp butter
  • 1 tbsp fresh parsley, finely chopped, plus more for garnish
  • 1 tbsp fresh rosemary, finely chopped


Place oven rack in middle position and preheat oven to 400°F. 

Heat olive oil in a 12-inch skillet over medium-low heat. Cook pancetta, stirring occasionally, until pancetta is browned and fat is rendered. Remove pancetta from the pan and place on a paper towel to drain, leaving the fat in the skillet.

Pat veal loin chops with a paper towel and season with Jacobsen Co. Rosemary Salt and pepper. Heat fat in the skillet on medium-high until hot, but not burning. Brown loin chops in batches, two chops at a time, about 5 minutes per side, forming a brown crust. Place browned chops in a small roasting pan and set the skillet aside.

Roast chops in the oven until an instant read thermometer registers 130°F about 10-15 minutes (monitor closely). The center of the chops should have a very thin line of pink, translucent meat. Transfer chops to a platter and cover with foil allowing to rest about 5-10 minutes. The internal temperature will continue to rise during the resting period.

While the chops are roasting, heat rendered pancetta fat in the skillet used previously over medium heat careful to not burn the fat. Add garlic and cook and stir until fragrant, about 30 seconds. Add the wine and the stock, scraping up the browned bits on the bottom of the pan. Continue heating the wine and stock until the mixture is reduced to about 1 cup. Stir in reserved pancetta, butter, parsley, and rosemary. Add salt and pepper to taste. Remove the pan from the heat. 

Divide chops among four dinner plates and top each with a little of the pancetta mixture. Garnish with fresh parsley. Serving suggestion: mashed potatoes, a green salad, and your favorite crusty Ken’s Artisan bread.