Veal Chops with an Herbed Pan Sauce
This dish had everything going for it–its quick to prepare, delicious, and to seal the deal: its veal! Some times, the simplest approaches are the best kind, and for this, I decided to stick to one pan so as to have really flavorful meat and to use those juices for an even more flavorful pan sauce. So today: Veal Chops with an Herbed Pan Sauce.
While the dish has a somewhat rustic appearance, the taste is stunning. The veal had a great, buttery crust on it while the meat inside was melt-in-your-mouth tender with that delightful, harmoniously neutral veal flavor. The sauce was simple, but surprisingly rich and hearty, being earthy, herbaceous, and slightly sweet. This was also given body from the gelatin released in cooking the veal and enriched with butter to add that little touch that puts it over the top.
The only thing that didn’t live up to my expectations: the cheese I stuffed into the chop. It didn’t
