Perfectly tender, juicy, and delicious veal loin chops are begging to be pan seared in a cast iron skillet for a golden brown crust and tons of garlic buttery flavor before being served with red chimichurri sauce!
Pat the veal dry and season liberally with salt and pepper.
Smash the garlic gloves.
Cook the veal loin chops
Preheat a cast iron skillet to medium to medium-high heat, until just starting to smoke.
Melt in 1 tbsp butter.
Add the chops to the pan and sear without moving to form a golden brown crust 2 to 4 minutes.Add the garlic and remaining butter.
Flip the chops and begin basting the chops with the butter, tilting the pan to spoon the butter over the chops.
Cook the chops for another 2 to 3 minutes, or until the veal chops reach an internal temperature of 140 degrees F.
Rest
Remove from heat and allow the veal to rest. The internal temperature of the veal will be 145 degrees F as measured by a meat thermometer when serving.
Serve
Arrange the chops on a platter of fresh arugula and spinach and spoon a portion of the red chimichurri.