- 2 bone-in veal cops, frenched
- 2 tbsp butter, divided
- 1 medium shallot, finely diced
- 1 clove garlic, minced
- 2 sprigs fresh rosemary, chopped
- 3/4 cup balsamic vinegar
- 2 tbsp honey
- salt and pepper
Preheat oven to 400 F. Sprinkle veal chops with salt and pepper. In a cast-iron skillet over medium-high heat, melt 1 tbsp butter. Sear veal chops for about 3 minutes on each side, then place pan in preheated oven. Cook for 8-10 minutes, until internal temperature of veal chops is 135 F. Remove from oven and allow to rest under tented aluminum foil. They will continue to cook to reach 140 F, a perfect medium rare.
Meanwhile, leave the juices in the skillet and heat again over medium-high heat. Don’t forget to use your oven mitt! In the juices, sautee the shallot, garlic and rosemary until the shallots are transluscent and slightly softened. Pour in the vinegar and deglaze the pan. Allow the vinegar to reduce by 1/2. Add the honey and reduce a little more. Add salt and pepper to taste.
Once the glaze is reduced (you want it to coat the back of a spoon), strain it through a fine sieve to remove the solids. You can now “monter-au-beurre”: add the remaining 1 tbsp butter and stir into the glaze until it is incorporated. This will give it a rich, velvety texture and make the glaze really shiny in appearance. This is something most restaurants will do to any sauce to give it that extra “je ne sais quois”.
Drizzle the glaze over the veal chops and around the plate. Don’t be afraid to get some all over the side dishes too!