|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
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
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
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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