Côtes de veau aux herbes

Veal chops can come from the rib, loin or shoulder but, of course, the price will vary accordingly.  A simple browning followed by slow cooking with the deglazing liquid from the pan is the best treatment for them.  If there are more than three chops it is easier to finish the cooking in the oven.

6 veal chops about 1 inch thick
salt and pepper
2 Tbsp of butter
3 Tbsp of minced shallots
1 clove of garlic, minced
1/2 cup of dry white wine
tarragon 
1/4 cup of stock
salt and pepper
2 Tbsp of softened butter

  • Preheat oven 350°F
  • Brown the chops in a skillet 2 or 3 at a time.
  • Season and arrange in a casserole.
  • Discard the oil and melt butter in the skillet.
  • Stir in the shallots and cook slightly.
  • Pour in the wine, then add the garlic and the herbs.
  • Simmer for a few minutes.
  • Add this deglazing liquid to the casserole.
  • Bring it to a simmer on top of the stove.
  • Put the casserole in the preheated oven for 15 to 20 minutes.
  • Baste occasionally.
  • Set the chops on a serving platter.
  • Add the stock to the casserole and boil down rapidly.
  • Correct seasoning.
  • Turn off the heat and swirl in the butter by bits.
  • Pour the sauce over the chops.