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Friday, September 16, 2011

How to Break the Bank in One Day?...Veal Chops! (But Worth It!)

 It's been a long time since I've posted but I have been busy not doing anything productive and not cooking.  Yeah so sue me, but as my comeback I decided to make Dorie Greenspan's veal chops with rosemary butter (sans the butter) because my test subjects i.e. the family isn't a fan of aromatics, well everyone except my sister and I.  This recipe is a bit expensive but on a special occasion they are totally worth it.  Anyways here's the recipe with some pictures I hope that when y'all try to make them at home they come out just as delicious as mine were.

For the Rosemary Butter:
4 TBSP (1/2 stick) unsalted butter, at room temperature (This is important or it will be really hard to beat)
1 tsp chopped rosemary
1/2 tsp chopped fresh thyme
Generous pinch of salt

For the Chops:

4 veal rib chops, each about 12 oz. and 1 in. thick at room temperature¹*
3-4 TBSP extra virgin olive oil 
1 tsp minced fresh rosemary, plus one rosemary sprig
3/4 tsp minced fresh thyme
Salt and freshly ground pepper²*
1 large garlic clove, smashed (no need to peel it)
3 TBSP dry white wine
3 TBSP chicken broth (you can make this from a bouillon cube)³*

To Make the Rosemary Butter:
1. Using a rubber spatula, beat the butter in a small bowl until smooth and very creamy.  Stir in rosemary, thyme, and salt, and turn the butter out onto a piece of plastic wrap.  Use the plastic to shape the butter in a log about 1 1/2 inches in diameter.  Wrap the log well and chill for at least 2 hours.  (Wrapped airtight, the butter can be refrigerated for 1 week or frozen for up to 3 months.)

To Make the Chops: 
1. Put the chops in a large baking dish (a Pyrex pan is perfect or if you're like me and don't have one  use any old glass pan), drizzle with 1 to 2 TBSP of the olive oil, sprinkle with the minced rosemary and thyme, and season with salt and pepper.  Rub the oil and seasonings into both sides of the chops.  (You can season the chops up to 1 day ahead; cover and then in the refrigerator.  Let stand for 1 hour at room temperature before cooking.)
Don't they look amazing already?
2. Put a large heavy skillet over medium-high heat, pour in 2 TBSP olive oil, add the rosemary sprig and smashed garlic, and cook stirring until the garlic is fragrant but not browned, about 2 minutes.  Pull out and discard the rosemary and garlic and raise the heat to high.  Slip the chops into the pan and cook for 2 minutes more (or until an instant-read thermometer inserted into the center of the chop reads 130º F).  Transfer the chops to a warm serving platter and cover loosely with a foil tent.

3. Pour out whatever fat remains in the skillet and put the skillet over medium-high heat.  Add the wine and cook, stirring to scrape up any browned bits that have stuck to the bottom of the pan, until about 2 tsp remain, about 30 seconds.  Add the chicken broth and cook until you have about 2 TBSP liquid in the skillet, about 30 seconds.  Remove from the heat and drizzle the sauce over the chops.

*4. Divide the rosemary butter into 4 pieces and top each chop with a pat of butte, serve immediately.

Bon Apetit!

¹* Instead of buying 4 veal chops because they are a bit pricey I bought 2 and had the butcher cut them in half because they are pretty thick, so you can feed 4.
²* Also because I don't have fresh pepper and I forget to pick it up at the store I used the black pepper that comes in a little tin almost powder-like.
³* To make the chicken broth out of bouillon you need 1tsp of bouillon and 1cup of boiling water, one of my favorite cheats ;).


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Sports lover, baseball fanatic, ballpark food enthusiast...Future member of MLB Fancave (wink,wink)
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