by Nisha Jeelani


Prep Time :15 minutes

Cook time : 15 minutes

Serve :4

Level Of Cooking : Easy

Taste : Mild

Author: Bon Appetit


o 1/4 cup (1/2 stick) unsalted butter, room temperature

o 2 1/2 teaspoons minced fresh rosemary, divided

o 1 teaspoon chopped fresh thyme, divided

o Pinch of salt

o 1 pound veal rib chops, each about 1 inch thick

o 1 4-inch-long fresh rosemary sprig

o 4 tablespoons olive oil, divided

1 garlic clove, flattened

o 1 tsp vinegar

o 1 tbsp Worcestershire sauce

o 4 tablespoons low-salt chicken Stock


Step 1

Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)

Step 2

Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)

Step 3

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add Worcestershire, vinegar and chicken stock to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Drizzle over chops.

Step 4

Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.


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