"The belly rules the mind."--Spanish Proverb

Veal Chops with Rosemary Butter Recipe

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This recipe for Veal Chops with Rosemary Butter, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 C butter
21/2 tsp. minced fresh rosemary, divided
1 tsp chopped fresh thyme, divided
Pinch of salt

4 12 oz veal rib chops, each about 1 inch thick
4 tbsp. olive oil, divided

1 4 inch long fresh rosemary sprig
1 garlic clove, flattened
3 tbsp. dry white wine
3 tbsp. chicken broth

Directions:
Directions:
Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 11/2 inch diameter log. Chill at least 2 hours.
Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 11/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. Cover with plastic wrap 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 rosemary sprig and garlic. Saute until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add Chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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