Herb-Roasted Veal Chops

Total Time:
1 hr 15 min
25 min
50 min

4 servings

  • 3 large garlic cloves
  • 2 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh rosemary leaves
  • Olive oil
  • Salt and pepper
  • 4 veal rib chops (each 1 1/4 inches thick and 12 to 14 ounces)
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 tablespoons cold unsalted butter
  • Finely chop garlic and in a small bowl stir together with herbs, salt, pepper, and 2 tablespoons oil. Pat chops dry and rub with all but 1-teaspoon herb mixture, reserving remaining for the sauce. Chill chops, covered, at least 15 minutes.

  • Preheat oven to 375 degrees.

  • Pat chops dry if necessary. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chops, about 3 minutes on each side and a few seconds on edges. Transfer browned chops to shallow baking pan. Roast chops in middle of oven until an instant read thermometer inserted horizontally into a chop registers 160 degrees, 15 to 20 minutes.

  • While chops are roasting, pour off any fat from skillet (do not wipe clean). Add wine and reserved herb mixture and deglaze skillet over high heat, scraping up brown bits, 1 minute. Boil wine mixture until reduced to about 1/4 cup, about 4 minutes. Add broth and boil until liquid is reduced by half, about 5 minutes.

  • Transfer chops to a heated platter. Pour any juices from baking pan into sauce and bring to a boil. Cut butter into pieces and add to sauce, swirling skillet until sauce is slightly thickened and butter is incorporated.

  • Serve chops with sauce.

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