Rosemary Balsamic Veal Chops
|Bone in veal chops||24 Ounce, trimmed (About 1/2 Inch Thick)|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary||3⁄4 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|
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.