Rosemary Balsamic Veal Chops Recipe
Ingredients
| 4 (6-ounce) bone-in veal chops, about 1/2 inch thick, trimmed | ||
| 3/4 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Unsalted butter | 3 Teaspoon | |
| Shallot | 1 Medium, chopped | |
| 3/4 cup reduced-sodium beef broth | ||
| Balsamic vinegar | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
Directions
1. Sprinkle the veal with the rosemary, salt, and pepper. Melt
2 teaspoons of the butter in a large nonstick skillet over medium-high heat. Add the veal and cook until browned and an instant-read thermometer inserted in the side of each chop registers 160°F for medium, 3-4 minutes on each side. Transfer to a plate.
2. Melt the remaining 1 teaspoon butter in the same skillet. Add the shallot and cook, stirring occasionally, until it begins to soften, about 1 minute. Add the broth, vinegar, and honey, stirring to scrape any browned bits from the bottom of the skillet. Bring to
a boil and cook until slightly syrupy, about 5 minutes. Add the veal and cook, turning once, until heated through, about 1 minute.
2 teaspoons of the butter in a large nonstick skillet over medium-high heat. Add the veal and cook until browned and an instant-read thermometer inserted in the side of each chop registers 160°F for medium, 3-4 minutes on each side. Transfer to a plate.
2. Melt the remaining 1 teaspoon butter in the same skillet. Add the shallot and cook, stirring occasionally, until it begins to soften, about 1 minute. Add the broth, vinegar, and honey, stirring to scrape any browned bits from the bottom of the skillet. Bring to
a boil and cook until slightly syrupy, about 5 minutes. Add the veal and cook, turning once, until heated through, about 1 minute.
Chef
