We don't often make veal chops,* because they're so expensive, so it really feels like a treat when we do. This recipe is outstanding. We had carrots and parsnips with it, and I always forget how delicious that recipe is—something magical happens when those ingredients are combined in just that way! And we toasted the New Year with our last (sob!) bottle of Pesquera. A lovely meal all in all, although the planned dessert never got made. Stay tuned....
Pan-Roasted Veal Chops with Arugula
4 (1–1¼" thick) veal rib chops (10–12 oz each) (We bought only 2, so we halved the butter and oil for sautéing, but we kept the quantitites for everything else as is.)
2½ Tbsp unsalted butter, divided use
1½ Tbsp olive oil, divided use
1 garlic clove
¼ tsp salt
1½ Tbsp balsamic vinegar, divided use
3 Tbsp minced shallot
½ cup dry white wine
1 cup low-sodium chicken broth
¾ tsp minced fresh rosemary or ¼ teaspoon dried, crumbled
2 small bunches arugula, trimmed
Preheat oven to 425°.
Pat veal chops dry and season with salt and pepper. Heat ½ tablespoon butter and ½ tablespoon oil in a 12" heavy ovenproof skillet over moderately high heat until hot but not smoking, then sear chops until golden brown, about 3 minutes on each side. Transfer skillet to middle of oven and roast chops until an instant-read thermometer inserted horizontally into a chop registers 155° (do not touch bone), 10–15 minutes (depending on thickness).
While chops are roasting, mash garlic to a paste with salt using a mortar and pestle, then transfer half of paste to a bowl and whisk in ½ tablespoon vinegar, remaining 1 tablespoon oil, and salt and pepper to taste.
Transfer chops to a plate and keep warm. Add shallot and remaining garlic paste to skillet and cook over moderate heat, stirring, until softened, about 1 minute. Add wine and remaining 1 tablespoon vinegar and boil, scraping up brown bits, until reduced to about 2 tablespoons, about 4 minutes. Add broth and rosemary and boil until reduced by half, about 4 minutes. Remove from heat and add remaining 2 tablespoons butter, swirling skillet to incorporate, then stir in any veal juices accumulated on plate. Season with salt and pepper.
Add arugula to dressing and toss to coat. Serve chops with sauce and arugula.
*I don't have a moral problem with eating "baby animals"—I also eat lamb, duckling, etc. And I buy all my meat at Whole Foods, so I feel confident that the animals were raised and slaughtered humanely. I wouldn't want to eat veal from calves that were trapped in pens; surely the meat would be filled with stress hormones and other bad stuff, no? I trust that Whole Foods is doing the appropriate research on everything from humane animal treatment to overfishing to organic farming to chemical additives. If they sell it, I approve.