veal chops with rosemary butter

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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