Veal Chop with Braised Vegetables and Herb Jus
Ingredients
- —2 veal chops (±150 g each)
- —200 g vegetables (e.g., carrot, leek, zucchini, or Belgian endive)
- —2 tsp ghee or olive oil
- —Pepper, salt, thyme, and a pinch of nutmeg
- —50 ml water or light broth
Instructions
Pat the chops dry and season with pepper and salt.
Heat 1 tsp ghee in a skillet and sear the meat over medium heat for about 3 minutes per side until golden brown.
Remove the meat from the pan and keep warm.
Add 1 tsp ghee, then sauté the vegetables for 5–6 minutes.
Deglaze with the water or broth, scraping up any browned bits, and let it simmer for 2–3 minutes to reduce into a light jus.
Return the chops to the pan and let them gently simmer for another 2 minutes.
Oven option:
Preheat to 180 °C (356 °F).
After searing, finish cooking in the oven for 10 minutes.
Serving Tip
Serve the veal chop on a plate with the braised vegetables on the side and a spoonful of the light jus drizzled over. Garnish with a sprig of thyme or some fresh parsley. Delicious with a small portion of cauliflower rice or sautéed green beans as a side dish.
Storage Tip
Store in the refrigerator for up to 1 day. Reheat slowly in a pan with a lid and a splash of liquid.