SAUTEED VEAL CHOPS WITH LEMON AND ROSEMARY (for six)
six 12 ounce veal rib chops, cut 1 inch thick
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped rosemary
¼ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons water
1.Rub the veal chops all over with the olive oil, chopped rosemary and black pepper. Let the chops stand at room temperature for 10 minutes.
2. In a very large skillet, cook the butter over moderately high heat until it starts to brown, about 1 minute. Season the veal chops with salt. Add them to the skillet and saute over moderately high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of one of the chops registers 125*, about 10 minutes. Transfer the chops to a serving platter.
3. Add the lemon juice and water to the skillet and cook for 1 minute, scraping up any browned bits from the bottom with a wooden spoon. Pour the pan sauce over the veal chops and serve at once.
from Maggie Beer, Food and Wine Magazine