Recipe of the Month: "Veal Chops with Rosemary Butter "

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Recipe of the Month
"Veal Chops with Rosemary Butter "

1/4 cup unsalted butter, room temperature
2 1/2 tsp minced fresh rosemary, divided
1 tsp chopped fresh thyme, divided
Pinch of salt
4 12 oz veal rib chops, each about 1" thick
1 4" long fresh rosemary sprig
1 garlic clove, flattened
3 tblsp dry white wine
3 tblsp chicken broth

Whisk butter, 1 tsp of rosemary, 1/4 tsp thyme, and pinch of salt in a small bowl and blend. Form a 1 1/2" diameter log with the butter by wraping the butter in plastic wrap. Chill 2 hours

Arrange chops in single layer in large baking dish. Drizzle with 2 tblsp of olive oil. Sprinkle the remaining rosemary and thyme. Season with salt and pepper to taste. Rub oil and seasonings into chops. Let stand 1 hour before continuing.

Heat 2 tblsp of olive oil in heavy large skillet over medium high heat. Add rosemary and garlic. Saute until garlic is fragrant but not brown; about 2 minutes. Discard rosemary and garlic. Increase heat to high and add chops. Cook until chops are browned and meat thermometer measures 130 F (about 2 minutes each 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 tsp. Add chicken broth; cook until reduced to about 2 tblsp, about 30 seconds. Drizzle over chops. Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

A Pinot Noir goes lovely with this dish, Enjoy!

Serves 4