Lemon-Thyme French Veal Chops with Creamy Shallot Butter

Ingredients

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

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

Method

1. 01
   In a shallow dish, combine olive oil, lemon juice, lemon zest, thyme leaves, salt, and black pepper. Mix well to create a marinade.
2. 02
   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. 03
   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. 04
   Remove the veal chops from the marinade and pat them dry with paper towels. This will help achieve a nice sear.
5. 05
   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. 06
   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. 07
   Serve the veal chops hot, topped with a generous dollop of creamy shallot butter. Garnish with additional parsley if desired.