Double-Cut Veal Chops with Aromatic Pan Sauce

1. 1

   Sprinkle veal with salt and pepper.

2. 2

   Melt 3 tablespoons butter in heavy large pot over high heat.

3. 3

   Add veal and brown on all sides, turning occasionally, about 10 minutes.

4. 4

   Transfer veal to plate.

5. 5

   Add onion, carrot, bay leaf, thyme, and garlic to pot.

6. 6

   Reduce heat to medium-high; saute until vegetables just soften, about 5 minutes.

7. 7

   Place chops on vegetables; add any juices from plate, then stock.

8. 8

   Reduce heat to medium.

9. 9

   Cover and simmer 10 minutes.

10. 10

    Turn chops over.

11. 11

    Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145F to 150F).

12. 12

    Place veal on plate; tent with oil.

13. 13

    Spoon fat off top of veal-braising liquid.

14. 14

    Press liquid and solids through strainer set over bowl to make puree; return puree to pot.

15. 15

    Bring to boil.

16. 16

    Whisk in remaining 2 tablespoons butter.

17. 17

    Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.

18. 18

    Cut veal chops horizontally in half.

19. 19

    Set on plates.

20. 20

    Spoon sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.