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
- Remove the veal chops from the refrigerator about 30 minutes before roasting. Preheat the oven to 450°F.
- Season the chops on both sides with salt and pepper.
- 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.
- Remove the pan from the oven, transfer the chops to a warmed platter, and tent with aluminum foil. Let rest for 4-5 minutes.
- Place the frying pan over low heat, add the flour to the drippings, stir to combine, and cook for 1-2 minutes.
- 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.
- 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.
- To serve, place chops on warmed plates and spoon a little of the sauce over each chops. Pass the remaining sauce at the table.