Veal Loin Chops with Tarragon-Wine Sauce

Thick meaty veal loin chops are the equivalent of beef porterhouse or t-bone steaks and make an impressive main course. A basic sauce made from the pan drippings, white wine, and fresh tarragon complements the tender steaks. Veal loin chops are at their tender best when cooked only to medium-rare. Serve them with steamed basmati rice or mashed potatoes to soak up the sauce.

2 veal loin chops, about 1″ thick

salt and pepper

1 tbl olive oil

1 tbl flour

¾ cup chicken stock

¼ cup dry white wine

2 tsp veal demi-glace

¼ cup heavy whipping cream

1 tbl finely chopped fresh tarragon

1. Remove the veal chops from the refrigerator about 30 minutes before roasting. Preheat the oven to 450°F.
2. Season the chops on both sides with salt and pepper.
3. Preheat a large, heavy ovenproof frying pan over high heat until very hot. Add the olive oil, and then add the chops and sear for 2 minutes on the first side. Turn the chops and sear for 1 minute on the second side. Immediately place the pan in the oven and roast the chops until a thermometer inserted into the thickest part away from the bone registers 125°-130° for medium-rare, 6-7 minutes.
4. Remove the pan from the oven, transfer the chops to a warmed platter, and tent with aluminum foil. Let rest for 4-5 minutes.
5. Place the frying pan over low heat, add the flour to the drippings, stir to combine, and cook for 1-2 minutes.
6. Raise the heat to high and gradually add the chicken stock and white wine, stirring constantly.Bring to a boil and cook until the sauce thickens slightly, 2-3 minutes.
7. Reduce the heat to low, add any accumulated juices from the platter and the demi-glace, cream and tarragon. Heat through. Season to taste with salt and pepper.
8. To serve, place chops on warmed plates and spoon a little of the sauce over each chops. Pass the remaining sauce at the table.