- 4 (1- to 1 1/4-inch-thick) veal rib chops (10 to 12 oz each), bones frenched if desired
- 2 ½ tablespoons unsalted butter
- 1 ½ tablespoons olive oil
- 1 clove garlic
- ¼ teaspoon salt
- 1 ½ tablespoons balsamic vinegar
- 3 tablespoons minced shallot
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- ¾ teaspoon minced fresh rosemary or 1/4 teaspoon dried, crumbled
- 2 small bunches arugula, trimmed
ingredients
directions
1. Preheat oven to 425°F. |
2. Pat veal chops dry and season with salt and pepper. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in a 12-inch heavy skillet (see cooks' note, below) 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°F (do not touch bone), 10 to 15 minutes (depending on thickness). |
3. While chops are roasting, mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife), then transfer half of paste to a bowl and whisk in 1/2 tablespoon vinegar, remaining tablespoon oil, and salt and pepper to taste. |
4. 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 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. |
5. Add arugula to dressing and toss to coat. Serve chops with sauce and arugula. |
6. Cooks' note: |
7. • If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before roasting. |
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