Veal Chops with Thyme & Red Wine |
||||||||||||||||||||||||||
|
||||||||||||||||||||||||||
| Ingredients: | ||||||||||||||||||||||||||
|
1 tablespoon extra-virgin olive oil 4 veal rib chops (about 12 ounces each) 1 teaspoon sea salt 3/4 teaspoon cracked black pepper 3 garlic cloves, minced 3/4 cup Pinot Noir or other red wine 1/2 cup beef or veal broth or stock 2 teaspoons fresh thyme leaves, divided 1 1/2 tablespoons unsalted butter, cut into 3 chunks |
||||||||||||||||||||||||||
| Preparation: | ||||||||||||||||||||||||||
|
Heat oil in a large skillet over medium-high heat. Sprinkle veal with salt and pepper and add to pan. Cook until well browned, about 4 minutes per side. Lower heat to medium-low, cover pan and continue to cook until veal just reaches desired doneness, about 8 minutes more for medium. Remove veal from pan, cover, and set aside. Return skillet to medium heat. Add garlic and cook, stirring, 1 minute. Add wine, broth and 1 teaspoon thyme. Cook, scraping up any browned bits from the bottom of the pan, until liquid is reduced to about 1/2 cup. Remove skillet from heat and whisk in butter 1 chunk at a time. Serve the sauce over the veal and garnish with remaining thyme. |
||||||||||||||||||||||||||
Please log in to dish on this post.