Veal Chops with Herb Sauce

Yield Serves 4 SERVINGS
RECIPE Ingredients
  • ½ cup parsley
  • ½ cup mixed soft herbs, we used chervil, chives, thyme, and tarragon
  • ½ lemon, juice and zest
  • ½ cup heavy cream
  • 1 large egg yolk
  • Kosher salt & black pepper
  • 4 Veal Porterhouse Chops
  • 2 tablespoons ghee or clarified butter
  • ¾ cup white wine
  • 3 tablespoons unsalted butter
Recipe notes
A quick and creamy herb sauce elevates simple pan-seared veal chops. Serve with your favorite steamed vegetable or green salad for a quick and easy dinner.
RECIPE Preparation
  1. To the bowl of a food processor, add parsley, mixed herbs, lemon zest and about 2 tablespoons of lemon juice; pulse until finely chopped; season with salt and pepper. Add cream and egg yolk, purée until smooth, about 30 seconds; set aside.
  2. Pat chops dry with paper towels; season with salt and pepper. Heat the clarified butter in a large skillet over medium-high heat. Cook the chops, turning a few times, until evenly golden and an instant-read thermometer inserted into the center registers 140 degrees F, for medium. Remove to a cutting board to rest.
  3. Drain off excess fat from the pan then return to medium-high heat. Add wine, scrape up any browned bits on the bottom of the pan and cook until wine is reduced by half. Reduce heat to low; whisk in herb mixture stirring constantly until thickened, about 5-7 minutes. Whisk in butter. Taste for seasoning, adding salt and/or pepper if needed.
  4. Carve meat away from the bone (optional) then slice across the grain and nap sauce over the top. Serve immediately.
Veal Chops with Easy Herb Sauce Recipe | D’Artagnan