- 4 veal chops, 2nd cut, about 3/4-1 inch thick
- Kosher salt and black pepper
- 3 tbsp oil, divided
- 3 garlic cloves, smashed with skin on
- 3 sprigs fresh thyme
- 1 sprig fresh sage
- 1/2 cup dry white wine
- 1/2 cup chicken or veal stock
- 1 tsp lemon juice
- 1 tbsp margarine or extra oil, to finish sauce
- 1 tbsp chopped fresh parsley
Sage-Basted Seared Veal Chops
Ingredients
Method
- Bring the chops to room temperature for 30 minutes, then season both sides generously with salt and pepper.
- Heat 2 tbsp oil in a heavy skillet over medium-high heat until nearly smoking.
- Sear the chops 2.5-3 minutes per side, pressing gently for even contact, until browned and crusted.
- Add the garlic, thyme, and sage to the pan and baste the chops with the herb-infused oil for the final minute of cooking, spooning continuously.
- Because these chops run thinner, watch closely and pull them at 135°F for medium; rest on a plate under foil.
- Discard excess oil, keeping the fond, then deglaze with white wine over medium heat, scraping the pan and simmering until reduced by half.
- Add the stock and lemon juice, simmering 2 minutes until slightly thickened.
- Swirl in margarine or a finishing drizzle of oil off the heat to give the sauce body and shine.
- Spoon the bright, garlicky pan sauce over the rested chops and serve at once.
Chef's tip
Second cut chops are thinner and cook fast — pull them a touch earlier than you think, since carryover heat during the rest will finish the job.
