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Veal Chops with Thyme & Red Wine

Posted 04/12/12 by ChefSnowball
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Views: 505
Venues: Meats
Produce & All Things Green
Spices & Herbs
Wine Cellar
Categories: Meats
Sub Categories: Chops
Keywords: veal, thyme, red wine, garlic
Servings: 4
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

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.
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