STREAMING NOW: Simply Nigella

Veal Chops With Rosemary Butter

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Epicurious”
READY IN:
2hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.).
  2. Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.).
  3. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per 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 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.
  4. Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: