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Rosemary Balsamic Veal Chops

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  Bone in veal chops 24 Ounce, trimmed (About 1/2 Inch Thick)
  Chopped fresh rosemary/1/2 teaspoon dried rosemary 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Unsalted butter 3 Teaspoon
  Shallot 1 Medium, chopped
  Reduced sodium beef broth 3⁄4 Cup (12 tbs)
  Balsamic vinegar 2 Tablespoon
  Honey 1 Tablespoon

1. Sprinkle the veal with the rosemary, salt, and pepper. Melt
2 teaspoons of the butter in a large nonstick skillet over medium-high heat. Add the veal and cook until browned and an instant-read thermometer inserted in the side of each chop registers 160°F for medium, 3-4 minutes on each side. Transfer to a plate.
2. Melt the remaining 1 teaspoon butter in the same skillet. Add the shallot and cook, stirring occasionally, until it begins to soften, about 1 minute. Add the broth, vinegar, and honey, stirring to scrape any browned bits from the bottom of the skillet. Bring to
a boil and cook until slightly syrupy, about 5 minutes. Add the veal and cook, turning once, until heated through, about 1 minute.

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Rosemary Balsamic Veal Chops Recipe