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Recipe from: kissmywhisk Image Credit: Carrie |
Veal
Chops with Rosemary Butter
“Juicy veal
chops with a pat of rosemary butter on top...this should happen in your life!” Carrie
Ingredients:
For
the Rosemary Butter:
3 tablespoons
unsalted butter
1½ teaspoons
chopped fresh rosemary
½ teaspoon
chopped fresh thyme
½ 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
¾ teaspoon
fresh thyme
½ teaspoon
salt
½ teaspoon
pepper
2 garlic
cloves, smashed
¼ 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 wrap, and use the wrap 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 ¼
to ⅓ cup.
Remove from
heat and drizzle liquid over veal chops in the baking dish.
Serve, with a
pat of rosemary butter on top. Enjoy!
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