VEAL CHOPS WITH ROSEMARY BUTTER

Veal Chops with Rosemary Butter image

Provided by barbara lentz

Categories Beef

Time 45m

Number Of Ingredients 9

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1/4 c butter softened
1 tsp minced fresh rosemary
1/4 tsp fresh thyme
pinch of salt
4 veal chops
3 Tbsp olive oil
1 sprig rosemary
2 clove garlic flattened
3 Tbsp each white wine and chicken broth

Steps:

1. 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
2. Drizzle 1 tbsp of olive oil on the chops and rub them with it. Season with salt and pepper.
3. 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.
4. 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.