Veal Chops with Rosemary Butter

  1. Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend.
  2. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log.
  3. Chill at least 2 hours.
  4. (Can be made 1 week ahead.
  5. Keep refrigerated.)
  6. Arrange chops in single layer in large baking dish.
  7. Drizzle with 2 tablespoons olive oil.
  8. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme.
  9. Sprinkle with salt and pepper.
  10. Rub oil and seasonings into chops.
  11. (Can be prepared 1 day ahead.
  12. Cover with plastic wrap and chill.
  13. Let stand at room temperature 1 hour before continuing.)
  14. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
  15. Add rosemary sprig and garlic.
  16. Saute until garlic is fragrant but not brown, about 2 minutes.
  17. Discard rosemary sprig and garlic.
  18. Increase heat to high.
  19. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130F, about 2 minutes per side.
  20. Transfer chops to plate.
  21. Pour off drippings from pan.
  22. Reduce heat to medium-high.
  23. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds.
  24. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds.
  25. Drizzle over chops.
  26. Cut rosemary butter into 4 slices.
  27. Place 1 slice atop each chop and serve.

unsalted butter, fresh rosemary, fresh thyme, salt, veal, olive oil, rosemary sprig, garlic, white wine, lowsalt chicken broth

Taken from www.epicurious.com/recipes/food/views/veal-chops-with-rosemary-butter-109262 (may not work)

Another recipe

Switch theme