VEAL CHOPS WITH ROSEMARY BUTER

By Silvermama

VEAL CHOPS W/ROSEMARY BUTTER

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, room temp
• 2 1/2 tsp minced fresh rosemary, divided
• 1 tsp chopped fresh thyme, divided
• pinch of salt
• 4 12 oz veal rib chops, about 1 inch thick
• 4 tbs olive oil, divided
• 1 4 inch rosemary sprig
• 1 garlic clove, flattened
• 3 tbs dry white wine
• 3 tbs chicken broth

Preparation

Step 1

Whisk butter, 1 tsp rosemary, 1/4 tsp thyme and salt in small bowl. Wrap rosemary butter in plastic wrap, forming 1 ½ inch log. Chill at least 2 hrs.

Arrange chops in single layer in large baking dish. Drizzle w/2 tbs olive oil. Sprinkle w/remaining 1 ½ tsp rosemary and 3/4 tsp thyme. Sprinkle w/salt and pepper. Rub oil and seasonings into chops (can be prepared day ahead).

Heat 2 tbs olive oil in heavy large skillet over med-high heat. Add rosemary sprig and garlic. Saute until garlic is fragrant, but not brown, about 2 min. Discard rosemary and garlic. Increase heat to high. Add chops; cook until browned and meat therm into center reads 130, about 2 min per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to med-high. Add wine to skillet and cook until reduced to 2 tsp, scraping up browned bits, about 30 sec. Add chicken broth; cook until reduced to 2 tbs. Drizzle over chops.