Lemon-Thyme French Veal Chops with Creamy Shallot Butter

Name: Lemon-Thyme French Veal Chops with Creamy Shallot Butter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces veal chops (1 inch thick); 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 4 sprigs fresh thyme (leaves only); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1/2 cup unsalted butter (softened); 2 tablespoons shallots (finely chopped); 1 tablespoon fresh parsley (chopped); 1 teaspoon white wine vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

StandardFrenchDinnerClassicRichFlavorful

⏱️ 30m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

Tender veal chops infused with lemon and thyme, paired with a rich and creamy shallot butter for a classic French dining experience.

Macronutrients per serving

102

grams

Protein

45.0g 44%

Fat

52.0g 51%

Carbs

5.0g 5%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

10% DV

Essential for healthy bones

🔺 Iron

15% DV

Key component of hemoglobin

☀️ Vitamin A

8% DV

Important for vision and immune function

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

4 pieces veal chops 1 inch thick
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
4 sprigs fresh thyme leaves only
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Creamy Shallot Butter

1/2 cup unsalted butter softened
2 tablespoons shallots finely chopped
1 tablespoon fresh parsley chopped
1 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground

Instructions

1 In a shallow dish, combine olive oil, lemon juice, lemon zest, thyme leaves, salt, and black pepper. Mix well to create a marinade.
2 Place the veal chops in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
3 While the veal marinates, prepare the creamy shallot butter. In a medium bowl, combine softened butter, chopped shallots, parsley, white wine vinegar, salt, and black pepper. Mix until smooth and well combined.
4 Remove the veal chops from the marinade and pat them dry with paper towels. This will help achieve a nice sear.
5 In a large skillet over medium-high heat, sear the veal chops for about 4-5 minutes on each side until golden brown and cooked to your desired doneness.
6 Remove the veal chops from the skillet and let them rest for a few minutes. This helps the juices redistribute, ensuring the meat remains tender.
7 Serve the veal chops hot, topped with a generous dollop of creamy shallot butter. Garnish with additional parsley if desired.