Today's French Friday with Dorie dish is veal chops with rosemary butter. It is as sweet and simple as it sounds.
The sauce on the plate is made with the pan juices, chicken stock and white wine - I liked it but I used too much stock by misreading the recipe, so it wasn't as thick as it should have been.
My chops may have been slightly on the rare side, but they were good. I served them with stir fried veg, as mash is off the cards for me at the moment while I go low-carb to try and shift some of my belly.
To see what the other Doristas thought of these chops, visit the LYL section of the website.
I am curious to see how many of us went the veal route vs. trying something else.
ReplyDeleteGlad these were a hit!
Sweet and simple - totally :)
ReplyDeleteYour veal chops look so mouthwatering, Gaye! This one is going to be a make up for me…I am trying to clean out my fridge before we leave for vacation and the IFBC. Wish you were going to be there!
ReplyDeleteI think these sound lovely on the rare side! What a fantastic looking dish! :D
ReplyDeleteI used the right amount of stock and I don't recall that my sauce was very thick either. I clearly remember that there was only a very small amount of sauce, which is why remembering the butter might have been good.
ReplyDeleteWe loved them rare, too!
ReplyDeleteI like making a carb-lighter mash using frozen cauliflower, cannellini beans, garlic, and tons of olive oil. It's ridiculously easy. I should post the recipe sometime soon.
ReplyDeleteA great dish if you want to lower your carb intake. Glad you liked it!
ReplyDeleteI was thinking these would make such a perfect low carb item ! Good for you and good luck with it. ( I need to do a bit of readjusting myself) I am going to try the sauce and better on a different type of meat next time - they were keepers for sure.
ReplyDeleteI was thinking these would make such a perfect low carb item ! Good for you and good luck with it. ( I need to do a bit of readjusting myself) I am going to try the sauce and better on a different type of meat next time - they were keepers for sure.
ReplyDeleteKudos for serving a vegetable with your chops. My friend and I ate ours straight!
ReplyDeleteYour veal chops look delicious - I also thought my veal
ReplyDeletechop was a bit too rare although I took it off the heat at 130 degreesF as Dorie suggested. Veal should not be served rare, I think. Next time I will cook it a bit more. I think most of the other Doristas made pork chops this week. Nice Post.
We cooked ours a wee bit longer than Dorie recommended since they were a little thicker - we had a great result. Yours look quite lovely, and I agree this is a sweet and simple recipe :)
ReplyDeleteMy sauce was on the thin side too. It was the butter that was the star, I think. Looks like a wonderful dinner. Glad it satisfied you. Good luck with your diet.
ReplyDeleteYour chops look delicious!
ReplyDeleteI never cook with veal and I always wonder what I could be missing...these look very good. I might need to re-think the whole veal issue at some point.
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