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Pan-Seared Veal Chops with Citrus-Herb Butter

D'Artagnan | Yield: 2
These juicy veal chops cook quickly, and if you make the citrus-herb butter ahead of time, the dish is perfect for a weeknight dinner, although it feels much more special.
Veal Chops with Citrus-Herb Butter Recipe | D’Artagnan

Ingredients

  • ¼ cup unsalted butter, softened
  • 3 teaspoons finely chopped fresh herbs, such as thyme, rosemary, chervil, chives, and/or parsley
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper
  • 2 Veal Chops Milanese, patted dry
  • 4 tablespoons olive oil, divided use
  • ½ small shallot, finely chopped
  • 1 garlic clove, chopped
  • ¼ cup white wine
  • ¼ cup Veal Demi-Glace

Preparation

  1. In a small bowl, stir together softened butter, chopped herbs, lemon zest, lemon juice, and a pinch of salt, until well combined. Wrap butter in plastic wrap, forming a 1” log shape; chill for at least 2 hours.
  2. Meanwhile, drizzle chops with 2 tablespoons olive oil and season with salt and pepper. Let stand at room temperature for about 30 minutes.
  3. When ready to cook, heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chops; sear until golden brown, about 3 minutes. Turn chops and continue cooking until an instant-read thermometer inserted horizontally in the center of each chop reads 130 degrees F, about 3 minutes more. Remove chops to a cutting board and allow to rest, loosely tented with foil.
  4. Pour off excess oil, then return the pan to medium-high heat. Add shallots, cook until softened. Add garlic, cook about one minute more. Carefully pour in wine; raise heat to high. Cook until reduced by half, scraping up any browned bits from the bottom of the pan. Add demi-glace; continue cooking until reduced enough to coat the back of a spoon. Remove from heat, whisk in 2 tablespoons of the reserved herb-citrus butter. Taste for seasoning, add salt and or pepper, to taste.
  5. Spoon sauce onto warmed plates, lay chop over it, and top each chop with a generous knob of the citrus-herb butter. Serve.