Veal Chops with Rosemary Butter
Tender, flavorful, and fragrant with herbs and wine, these veal chops are a surprisingly delicious option for a quick dinner.
Food Pairing with Pinot Noir
Our delicious Pinot Noir comes from grapes grown at the foothills of the Santa Lucia Highlands in Monterey County. They meticulously farm this vineyard to maximize quality. The 2018 growing season was perfect in the Monterey area allowing for a long hang time on the vine, the grapes for this wine were harvested October 4, 2019. The first release of our Pinot Noir is subtle and complex, delivering rose petal, spicy cinnamon and strawberry aromas with notes of clean earth, sweet tobacco and tar. The subtle tannins and raspberry flavors will go nicely with a tender pork loin served with cranberry compote.
Veal Chops Ingredients
1/2 stick of unsalted, room temperature butter
1 tsp fresh thyme,
(chopped & divided)
2 1/2 tsp fresh rosemary,
(minced and divided)
1 fresh rosemary sprig
1 garlic clove,
(flattened)
3 TBSP Verde Vineyards Sauvignon Blanc
Pinch of salt
3 TBSP low-salt chicken broth
4 TBSP olive oil,
(divided)
4 12oz veal rib chops,
(each approx. 1” thick)
Preparation
Whisk room temperature butter with 1/2 tsp thyme, 1 tsp rosemary and pinch of salt in small bowl until blended. Wrap rosemary butter in plastic wrap, forming a 1 1/2” diameter log. Chill for at least 2 hours.
Arrange veal chops in single layer in a large baking dish. Drizzle the chops with 2 TBSP olive oil. Sprinkle with remaining 1 1/2 tsp rosemary and 3/4 tsp thyme. Sprinkle with salt and pepper. Rub the oil and seasonings into the chops.
Heat 2 TBSP olive oil in heavy large skillet over medium high heat. Add rosemary spring and garlic. Saute until garlic is fragrant approx. 1-2 minutes. Discard sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer reads 130 ̊F in the center, about 2 minutes per side. Transfer veal chops to plate. Pour off drippings from the pan. Reduce heat to medium-high. Add Verde Vineyards Sauvignon Blanc to skillet and cook until reduced to approx. 2 tsp, scraping up any browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 TBSP, about 30 seconds. Drizzle reduction over chops.
Cut rosemary butter into 4 slices. Place 1 slice on each chop and serve. Enjoy this dish with a glass of Verde Vineyards 2018 Pinot Noir.
