Ingredients
- 3 TBS olive oil
- 1 TBS minced fresh Rosemary
- ½ TBS fresh thyme leaves
- 3 TBS garlic paste (or 2 cloves garlic, minced)
- 2 veal rib chops (weighing approximately ¾ pound each)
- Salt & pepper
- 3 TBS dry white wine
- 3 TBS chicken stock
- 1 teaspoon fresh lemon juice
- 1 TBS butter
Instructions
- In a small bowl, whisk together oil, Rosemary, thyme, garlic paste and a pinch of salt. Allow the flavors to mingle for 15-30 minutes.
- Pat chops dry and season well with salt and black pepper. Pour marinade over top the chops, and rub it in all over. Allow chops marinate at room temperature for 15 minutes.
- Heat a large cast iron or heavy nonstick pan over med-high heat, once it’s hot add 1 TBS of olive oil to the pan, once it begins to shimmer, like little ripples of water, add the chops, scraping any of the marinade into the pan as well.
- Pan-fry the chops, turning them once or twice until internal temperature in the thickest part of the chop registers 145 degrees or done to your liking (remember the meat will continue to cook after it’s removed from the pan). Place chops onto a plate.
- Deglaze your pan with the wine, scraping up any browned bits with a spatula. Add in the stock, lemon, and butter and bring to a boil, stirring occasionally.
- Season with salt and pepper and allow the sauce to continue boiling to reduce it for a few minutes.
- Plate chops, spooning sauce over top.
- Garnish with a lemon slice and/or thyme sprigs.
Notes:
The oil from the marinade should be enough to pan-fry the chops. If not, add in small amounts of olive oil throughout the cooking process as needed.
If you enjoy a thicker sauce, spoon out 1-2 tablespoons of the sauce into a small bowl and whisk with a ¼ tablespoon or so of cornstarch, stirring to combine. Return that to the pan and whisk constantly until fully incorporated and thickened.
