Roasting a very thick chop, rather than grilling or broiling it, helps to keep the meat succulent and juicy. It's important to sear the chop first over high heat.
This recipe calls for a lot more butter and oil than you'll end up dishing on the plate.
- 4 veal loin chops, about 1 1/4 inch thick
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 lemons, grated zest and juice
- 2 tablespoons chopped thyme leaves
- 8 to 10 tablespoons unsalted butter
- Salsa verde
Season the veal chops on both sides with salt and pepper to taste. Place in a wide shallow dish and drizzle with 2 tablespoons of the oil. Sprinkle with the lemon zest and thyme. Let rest at room temperature for 20 minutes, then transfer to a plate lined with paper towels.
Preheat the oven to 400 degrees.
In an ovenproof skillet or roasting pan large enough to hold the chops in a single layer, melt 4 to 5 tablespoons of the butter with the remaining 2 tablespoons oil over low heat. Increase the heat to high and add the chops. Sear about 3 minutes on each side. Transfer the chops to a plate, discard the fat from the skillet and wipe the skillet with paper towels. Return the chops to the skillet. Dot each chop with the remaining 4 to 5 tablespoons of butter and season with salt and pepper to taste. Transfer to the oven and roast for 15 minutes or until an instant-read thermometer registers--5 degrees for medium.
To serve, sprinkle the veal chops with the reserved lemon juice to taste along with equally divided portions of the Salsa Verde.
Adapted from "Italian Two Easy: Simple Recipes From the London River Cafe," by Rose Gray and Ruth Rogers (Clarkson Potter, 2006, $37.50).
Tested by Bonnie S. Benwick.
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