Tuesday, December 6, 2011

Veal Chops with Rosemary Butter

After all the turkey I consumed this past month, I needed a break. Veal chops were just the ticket! The melted rosemary butter combined with the tenderness of the veal is heaven sent. Making the rosemary butter and marinating the chops the night before cuts out much of the work for you if you plan to eat them the following night. You can have the chops on the table in just a few minutes as they take very little time to cook. I served these with buttery mashed rutabagas and Tuscan kale.  

Slightly adapted from Bon Appetit, March 2004

¼ cup (½ stick) unsalted butter, room temperature
2½ tsp. minced fresh rosemary, divided
1 tsp. chopped fresh thyme, divided
Heavy pinch of sea salt
4 12-oz. veal rib chops, each about 1 inch thick
4-5 tbsp. olive oil, divided

5 fresh rosemary sprigs (4 set aside for garnish) 
1 large garlic clove, smashed
¼ cup dry white wine
¼ cup chicken stock

Whisk butter, 1 tsp. rosemary, ¼ tsp. thyme, and a pinch of salt in a small bowl to blend. Wrap rosemary butter in waxed paper or plastic wrap, forming a 1½-inch diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)

Arrange chops in single layer in a large zip-top bag. Drizzle with 2 to 3 tablespoons olive oil. Sprinkle with remaining 1½  teaspoons rosemary and ¾ teaspoon thyme. Season generously with salt and pepper. Rub oil and seasonings into chops. (I prepared mine 1 day ahead. Remove as much air as possible, seal bag, and chill). Let stand at room temperature 1 hour before continuing.

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to medium-high. Add chops (cook in two batches if need be- do not over crowd the pan). Cook until chops are browned and a meat thermometer inserted horizontally into center reads 130°F, about 3-4 minutes per side. Transfer chops to plate and tent loosely with foil. 

Reduce heat to medium-high. Add wine to skillet and cook until reduced by half, scraping up browned bits, about a minute or two. Add chicken broth; cook until reduced by half again, another 1 to 2 minutes. Drizzle over chops.

Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve with a sprig of rosemary as garnish.

Yield: 4 chops

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