Veal Chops with Rosemary Butter
great Veal dish


  • 1/4 cbutter softened

  • 1 tspminced fresh rosemary

  • 1/4 tspfresh thyme

  • ·pinch of salt

  • 4veal chops

  • 3 Tbspolive oil

  • 1sprig rosemary

  • 2 clovegarlic flattened

  • 3 Tbspeach white wine and chicken broth

How to Make Veal Chops with Rosemary Butter

  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.


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