Hot Honey Bourbon Glazed Veal Chop

By Team HoneyUpdated

This Hot Honey Bourbon Glazed Veal Chop combines the bold flavours of bourbon with the sweet heat of Halifax Hot Honey for an unforgettable experience. The glaze caramelizes beautifully, creating a rich finish that perfectly complements the tender veal.

Hot Honey Bourbon Glazed Veal Chop
  1. 1
    Recipe Information
    Prep Time
    10 minutes
    Cook Time
    20 minutes
    Total Time
    30 minutes
    Servings
    2
    Difficulty
    Medium
  2. 2
    Ingredients
    • 1 thick cut Veal Chop
    • salt & pepper
    • rosemary
    • 2 cloves of garlic
    • ¼ cup of unsalted butter, cubed
    • 1 tbsp grainy dijon mustard
    • ½ cup beef stock
    • 1 tbsp soy sauce
    • ½ cup bourbon
    • ¼ cup Halifax Stingin’ Hot Honey
    • 1 tsp cornstarch
    • 2 tbsp water
  3. 3
    Method

    For the Veal Chop

    1. Preheat your oven to 425°F (220°C).
    2. Season the veal chop generously with salt and pepper on all sides.
    3. Heat a cast iron skillet over high heat until very hot. Sear the veal chop for 2–3 minutes without moving it to develop a rich golden crust.
    4. Flip the veal chop and add the rosemary, garlic, and cubed butter to the pan. Reduce the heat to medium.
    5. As the butter melts, continuously baste the veal with the butter and aromatics for 1–2 minutes.
    6. Transfer the skillet to the oven and roast for 10–15 minutes, or until the veal reaches your preferred doneness. For medium, cook to an internal temperature of 160°F (71°C).
    7. Remove from the oven and allow the veal to rest for 5 minutes before serving.

    For the Bourbon Hot Honey Sauce

    1. Heat a small saucepan over medium heat.
    2. Add the grainy Dijon mustard, beef stock, and soy sauce. Whisk together and bring to a gentle boil.
    3. Increase the heat to high and carefully add the bourbon. Continue simmering for 2–3 minutes to allow the alcohol to cook off and the sauce to reduce slightly.
    4. Whisk in the Stingin' Hot Honey until fully incorporated.
    5. In a small bowl, combine the cornstarch and water to create a slurry.
    6. Slowly whisk the slurry into the sauce and continue cooking until the sauce thickens and becomes glossy.
    7. Remove from the heat and serve warm over the rested veal chop.

Featured in this recipe

Stingin' Hot Honey Original

Stingin' Hot Honey Original

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