Cranberry Balsamic Veal Chops
Veal Chops plated on mashed potatoes with a side of green beans, and topped with a red cranberry balsamic sauce.

Cranberry Balsamic Veal Chops

Cranberry Balsamic Veal Chops make an impressive and elegant holiday dinner. Pan sear veal chops to create this delicious veal dish. Topped with a delicious pan sauce of cranberries and balsamic vinegar. Serve with green beans and mashed potatoes for complete holiday dinner.

Veal Chops

Use rib chops in this recipe for an elegant dish that is perfect for a special occasion like the holiday season. Order veal chops online if you can’t find them in your local grocery store. Visit our webpage for a list of great online retail options! This recipe would also work with loin chops, a tenderloin, or medallions. Loin chops are easily found in grocery stores and are a great cut for this recipe. This recipe calls for 16-ounce veal chops. Substitute a smaller rib chop for a smaller portion size. Adjust the cooking to ensure they are not over cooked.

 Cranberry Balsamic Sauce

This cranberry balsamic sauce is easy and perfect for the holiday season. The flavor pairs perfectly with these pan seared veal chops. In the same skillet the chops are cooked in, sauté the onion, garlic, and salt and cooking the onions until they begin to brown. After, add the broth, cranberries, and balsamic to the skillet. Using a wooden spoon, scrape up the brown bits left in the bottom of the pan. Then, cook until reduced by half and cranberries have burst and cooked down. This will take about ten minutes.

Serve the veal chops warm topped with the delicious cranberry balsamic. Mashed potatoes and green beans are a great side for this elegant meal. Addition side options include a side salad, sweet potatoes, or a holiday casserole.

This perfect recipe was developed by Carla Cardello of Homemade in the Kitchen for the holiday season. Don’t miss her holiday roast for another great veal holiday dinner.

Prep Time:
15 minutes

Cook Time:
30 Minutes

Total Time:
45 minutes



2 bone-in veal rib chops (approximately 16 ounces each)

1 tablespoon chopped fresh rosemary

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1/4 cup diced onion

1 garlic clove, minced

1 cup beef broth/stock

1 cup fresh cranberries

1 tablespoon balsamic vinegar

1 tablespoon brown sugar

1 tablespoon butter


Prepare the veal chops by rubbing the veal with rosemary, salt, and pepper.

In a large skillet, heat the oil. Once hot, add the veal chops in a single layer. Cook for 5 minutes then flip and finish cooking until the internal temperature reaches 14o degrees F tested with an instant read thermometer, about another 5-10 minutes. Transfer the veal to a plate and loosely cover with aluminum foil to rest. The veal’s internal temperature will continue to rise to 145 degrees F for medium rare.

In the same skillet, add the onion, garlic, and a pinch of salt. If there isn’t enough fat leftover, add more oil. Cook until the onion begins to brown, about 2-3 minutes.

Add the broth, cranberries, and balsamic. Using a wooden spoon, scrape up the brown bits left in the bottom of the pan. Cook until reduced by half and cranberries have burst and cooked down, about 10 minutes.

Remove from the heat and stir in the brown sugar, butter, and any juices accumulated on the plate from the veal. Taste and adjust for sugar and salt. Serve veal topped with sauce and sides.