- 4 veal chops, 1st cut, about 1-1.25 inches thick
- Kosher salt and black pepper
- 3 tbsp oil, divided
- 4 garlic cloves, smashed with skin on
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/2 cup dry white wine
- 1/2 cup chicken or veal stock
- 1 tbsp margarine or extra oil, to finish sauce
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
Garlic-Herb Basted Veal Chops
Ingredients
Method
- Remove the chops from the refrigerator 30 minutes before cooking and season generously on both sides with salt and pepper.
- Heat 2 tbsp oil in a heavy skillet over medium-high heat until shimmering.
- Sear the chops 3-4 minutes per side, undisturbed, until a deep golden crust forms.
- Add the smashed garlic, thyme, and rosemary to the pan, then tilt the skillet slightly and continuously spoon the fragrant oil over the chops for 1-2 minutes to baste and infuse flavor.
- Check internal temperature and pull the chops at 135-140°F for medium; rest on a plate tented with foil.
- Pour off excess fat from the pan, then deglaze over medium heat with the white wine, scraping up the browned bits, and simmer until reduced by half.
- Whisk in the stock and mustard, simmering another 2-3 minutes until slightly thickened.
- Off heat, swirl in the margarine or a drizzle of oil to give the sauce a glossy finish, then stir in parsley.
- Spoon the pan sauce over the rested chops and serve immediately.
Chef's tip
Basting with the garlic-herb oil as it sears is the technique that makes this taste like a steakhouse chop — keep the pan moving and don't skip resting before you slice or sauce.
