"Unctuous"

Learn how to do "Unctuous" for your friends and family. this revenue from "Unctuous" it is delicious

Make "Unctuous"

I have used this term before in my food descriptions, but not often and in this case, "Unctuous" is the perfect one word description of the seductive flavor of a well prepared veal chop.  Have you ever tasted something so delicious that you closed your eyes automatically finding yourself smiling and thinking how sublime? This is just one recipe out there that will help you experience that feeling again.

Pan-Seared Veal Chops with Citrus-Herb Butter

Ingredients

1/4 cup unsalted butter, softened

3 teaspoons finely chopped fresh herbs, such as thyme, rosemary, chervil, chives, and/or parsley

1 teaspoon lemon zest

1 teaspoon lemon juice

Salt and freshly ground black pepper

2 Veal Chops, patted dry

4 tablespoons olive oil, divided use

1/2 small shallot, finely chopped

1 garlic clove, chopped

1/4 cup white wine

1/4 cup Veal Demi-Glace

Directions

In a small bowl, stir together softened butter, chopped herbs, lemon zest, lemon juice, and a pinch of salt, until well combined. Wrap butter in plastic wrap, forming a 1” log shape; chill for at least 2 hours.

Meanwhile, drizzle chops with 2 tablespoons olive oil and season with salt and pepper. Let stand at room temperature for about 30 minutes.

When ready to cook, heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chops; sear until golden brown, about 3 minutes. Turn chops and continue cooking until an instant-read thermometer inserted horizontally in the center of each chop reads 130 degrees F, about 3 minutes more. Remove chops to a cutting board and allow to rest, loosely tented with foil.

Pour off excess oil, then return the pan to medium-high heat. Add shallots, cook until softened. Add garlic, cook about one minute more. Carefully pour in wine; raise heat to high. Cook until reduced by half, scraping up any browned bits from the bottom of the pan. Add demi-glace; continue cooking until reduced enough to coat the back of a spoon. Remove from heat, whisk in 2 tablespoons of the reserved herb-citrus butter. Taste for seasoning, add salt and or pepper, to taste.

Spoon sauce onto warmed plates, lay chop over top, and garnish each chop with a generous knob of the citrus-herb butter.

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