Veal Chops

Servings: 6

Ingredients

  • 1 cup red wine
  • .25 cup Veal demi-glace
  • 3 sprigs rosemary plus 2 Tbs. roughly chopped rosemary, plus more sprigs for garnish
  • 3 sprigs thyme plus 2 Tbs. roughly chopped thyme, plus more sprigs for garnish
  • .25 cup Oilve oil
  • 6 whole Pastured veal chops each 1 inch thick
  • 1 pinch salt and pepper freashly ground or to taste
  • 2 tbs cold unsalted butter cut into cubes

Instructions

  • To make a rosemary demi-glace, in a small saucepan over high heat, combine the wine and 1 cup water and bring to a boil. Remove from the heat and whisk in the demi-glace until smooth. Set the pan over low heat, add the 3 rosemary and thyme sprigs, and simmer until the mixture is reduced slightly, 10 to 15 minutes. Strain through a sieve into another small saucepan; discard the herbs. Keep the demi-glace warm on the stovetop.
  • In a small bowl, stir together the olive oil, chopped rosemary and thyme. Place the veal chops in a shallow dish and generously season with salt and pepper. Pour the herbed oil over the meat and turn to coat well. Cover and let stand for 10 to 15 minutes.
  • Prepare a medium-hot fire in a grill. Brush and oil the grill grate. Grill the veal chops directly over medium-high heat, turning once, until nicely grill-marked and charred, 4 to 6 minutes per side. Move the chops to indirect heat, cover, and grill until firm to the touch and cooked to your liking. Transfer the chops to a large serving platter, cover loosely with aluminum foil and let rest for 5 minutes.
  • Rewarm the demi-glace if needed. Add the butter cubes, one at a time, whisking after each addition. Strain any accumulated meat juices into the demi-glace. Garnish the chops with rosemary and thyme sprigs and spoon the sauce over the chops, or pass the chops at the table with the sauce on the side.