Pan-Seared Veal Chops with Citrus-Herb Butter
- 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 Frenched Veal Chops, 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
- Buy the D'Artagnan Ingredients
Recipe notesTry this easy pan-seared veal chop recipe topped with a compound butter of fresh herbs and lemon zest, that's quick enough for weeknight dinners.
- 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.
- Meanwhile, drizzle chops with 2 tablespoons olive oil and season with salt and pepper. Let stand at room temperature for about 30 minutes.
- 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.
- 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.
- Spoon sauce onto warmed plates, lay chop over it, and top each chop with a generous knob of the citrus-herb butter. Serve.