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Monday
Dec102012

Veal Chops with Rosemary Butter

Veal Chops

Juicy veal chops with a pat of rosemary butter on top...this should happen in your life!

This was my first time cooking veal chops, the recipe was very simple and they turned out great. I served them with a side of mashed sweet potatoes, that was perfect with the sauce you create for the veal chops, and some garlic roasted broccoli. 

Veal Chop 2

Keep reading for the recipe that is from one of my favorite cookbooks, Dorie Greenspan's Around My French Table. I cooked my chops longer than the recipe called for, definitely use a thermometer to make sure you cook it to the recommended temperature and to make sure you don't overcook. If you don't know what to ask for this Christmas, put this Thermapen on your wish list. It's an insta-read thermometer that's changed my life.

Ingredients
For the Rosemary Butter
3 tablespoons unsalted butter
1-1/2 teaspoons chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 teaspoon salt
For the Veal Chops
4 veal rib chops, about 1" thick, brought to room temperature
4 tablespoons olive oil
1 teaspoon fresh rosemary, plus one sprig
3/4 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, smashed
1/4 cup dry white wine
3 tablespoons chicken broth

Directions
To make the butter use a spatula, stir rosemary, thyme and salt into butter. Place butter into plastic rap, and use the rap to shape butter into a log. Let chill for at least two hours (I made this a day ahead).

Put the veal chops in a large baking dish, drizzle with 2 tablespoons of olive oil, and sprinkle with rosemary, thyme, salt and pepper. Rub seasonings into both sides of the chops.

Put a large skillet over medium high heat on the stove top. Pour in remaining two tablespoons of olive oil, rosemary sprig and the smashed garlic cloves. Cook, stirring until garlic is fragrant but not browned, about 2 minutes. Discard rosemary and garlic, and increase heat to high.

Add the veal chops to the pan, and cook for 2 minutes on each side. Reduce heat to medium high and continue cooking, about 3 to 4 minutes on each side. Monitor with a thermometer inserted into the center of the chops, cook until it reads 130 degrees. Transfer veal chops to a baking dish and loosely cover with foil. 

Pour out fat that remains in skillet and reduce heat to medium. Add wine, stirring up brown bits on the bottom. Simmer, cooking until about 1 to 2 tablespoons of wine remains. Add chicken broth and cook for another one to two minutes until liquid cooks down to about 1/4 to 1/3 cup. Remove from heat and drizzle liquid over veal chops in the baking dish.

Serve, with a pat of rosemary butter on top. Enjoy!

Reader Comments (2)

Loved these! I happened to have the pleasure of visiting Carrie and James in Seattle when she made this meal! It was delicious! She is a fantastic chief and amazing hostess!

December 11, 2012 | Unregistered CommenterKatie

Thanks Katie! It was great having you guys...and you got a taste of why we have so many visitors!

December 11, 2012 | Registered CommenterCarrie

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