Roasted Veal Chops with Daniel Boulud | In Julia's Kitchen with Master Chefs Season 1 | Julia Child

Preheat the oven to 400°F.

Season the veal chops generously with salt and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Sear the veal chops for 3-4 minutes on each side until browned.

Add minced garlic, chopped rosemary, and thyme to the skillet, cooking for 1 minute until fragrant.

Squeeze lemon juice over the chops and add a pat of butter to the skillet.

Transfer the skillet to the preheated oven and roast for 15-20 minutes until the internal temperature reaches 145°F.

Remove the skillet from the oven and tent the chops with foil; let rest for 5-10 minutes.

In the same skillet, add chopped onion, carrots, and celery, sautéing for 5 minutes until softened.

Deglaze the skillet with white wine, scraping up any browned bits, and simmer for 2-3 minutes.

Add chicken broth and bring to a simmer, cooking for an additional 5 minutes.

Serve the veal chops with the vegetable sauce spooned over the top.

Spice Level:

Allergens