Veal Chops with Rosemary Butter
1/4 cbutter softened
1 tspminced fresh rosemary
1/4 tspfresh thyme
·pinch of salt
3 Tbspolive oil
2 clovegarlic flattened
3 Tbspeach white wine and chicken broth
How to Make Veal Chops with Rosemary Butter
- Whisk the butter with the rosemary, thyme and salt. Wrap the butter in plastic wrap and roll into a log and place in the fridge
- Drizzle 1 tbsp of olive oil on the chops and rub them with it. Season with salt and pepper.
- Place the other 2 tbsp of oil in a skillet. Add the rosemary sprig and flattened garlic cloves. Cook until the garlic is fragrant about 2 minutes. Remove the rosemary and garlic and discard. Add the chops and cook until internal temp is about 130 degrees. About 5 minutes per side.
- Remove the chops and add the wine and scrap up bits and pour in the chicken stock. Let reduce to about 2 tbsp. Drizzle over the chops and serve topped with a pat of the rosemary butter.