Veal Chops with Rosemary Butter…

I like veal.  And there’s nothing wrong with that.  Some people tend to get carried away with not wanting to eat a certain animal because of some ethical issue.  Take veal for instance; they’re young cows who are separated from their mother, fed a diet in isolation, then slaughtered young.  However, most of these cows are byproducts of the dairy industry.  They’re male dairy cows.  Since only a few bulls are needed to keep a dairy farm going, what is there to do with the leftover males? Well instead of grinding them up into dog food, why not eat them? After all, we are on the top of the food chain and they are mighty tender and delicous.

As you can probably see, I care more about what goes into my body in terms of nutrition than treatment of the animals I eat.  However, I do agree with some of the animal-hugging ideas for my nutritional benefit (grass fed beef, free range chickens, etc).

Our rosemary bush grows as if it’s on steroids.  All year long it thrives so I decided to do something with it since we brought home some fresh veal chops.

With the rosemary and some thyme, I made a compound butter to put on the chops after they were cooked.  It’s a really simple, yet rewarding task to take on.  I always keep some made in the fridge for meats, sauces, and instant garlic breads.

Not many ingredients are used in this recipe because not many are needed.  Fresh herbs have a tender and yet potent flavor and aroma.  And I don’t want to mask the veal’s flavor.

Nicely seared chops glistening with flavor.  It’s hard to let them rest when I want to dig right in and devour them.  Some wine and chicken broth makes a simple sauce with the drippings and this meals almost complete.

And we wash it all down with a fresh home brew.  This is my summer ale.  It’s a light wheat ale made with Hawaiian lemons and grains of paradise.  It’s my effort to copy Sam Adams’ Summer Ale.  And it is gooood

Veal Chops with Rosemary Butter

1/4 cup butter, room temperature
3 t minced fresh rosemary
1 t chopped fresh thyme
pinch of sea salt
4 veal chops, 10-12 oz each
4 T olive oil
1 rosemary sprig, about 4 inches long
1 garlic clove, smashed
3 T white wine
3 T chicken broth

Whisk butter, 1 t rosemary, 1/4 t thyme, and salt together.  Wrap in plastic wrap into a log about 1 I in diameter and keep in refrigerator to chill for a few hours.  Put it in the freezer if you’re short on time.

Drizzle chops with 2 T olive oil and rub with the rest of the rosemary and thyme.  Season with salt and pepper.  Let sit at room temperature for 1 hour before cooking.

Heat other 2 T olive oil in a skillet over medium high heat.  Add rosemary and garlic to the pan and saute until fragrant, but not burned, 2 minutes.  Throw out sprig and garlic.  Increase heat to high.  Add chops and cook until browned and internal temperature is 130 F, about 2-3 minutes per side.  Let chops rest on the side.

Reduce heat to medium high.  Add wine to skillet and cook until reduced to 3 teaspoons, scraping the bottom of the pan to get the browned bits up.  Add chicken broth and cook until reduced to a few tablespoons.  Pour over chops.  Place a slice of the butter made previously over each chop and let melt.

*next up…Beef Roulade wih Miso Sauce…*

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