Summer suppers of veal chops glazed with thyme butter, together in a perfect marriage of savory and reminiscent of something slightly sweet.
I think of last summer spent in Tuscany where, at sunset, one of the last sounds echoing across the hills was a cow’s low.. and of easy meals on the terrace overlooking the foggy fields.
We think of seasonal cooking as something complex, but it does not need to be – you just look for inspiration in what is around you and what is available, then apply your imagination and cooking skills to make that perfect plate. And, I hope this goes without saying, but if it’s not “perfect,” that’s okay too! If anything, I think we should all be cutting ourselves some more slack than usual these days.
Butter still makes everything better though, doesn’t it? That is one thing I can be sure of these days. A compound butter is a fancy word for a flavored butter with herbs or other seasonings mixed into it.
Relish your cooking and your time shared at the table with loved ones.
- 2 bone in veal chops
- 6-8 tablespoons salted butter
- 1 large clove garlic, finely chopped
- 2 sprigs of thyme, finely chopped
- salt, pepper
- For the compound butter, put butter, garlic and thyme in a bowl and mix to a paste; refrigerate until needed. You will use about 2-3 tablespoons of the butter for the dish, but make more to enjoy with whatever you'd like!
- Place a heavy pan (cast iron also works) on medium-high heat. Once the pan is hot, season the chops on one side and add them to the pan, seasoned-side down. Add half of the butter to the pan. Cook for 3 minutes, then season again, turn, add the rest of the butter and cook for 3 more minutes.
- Baste and glaze the chops with the butter as they cook and serve immediately with a green salad.
Ahhh, thyme butter!
Ahhh, veal chops!
Ahhh, Tuscany!!!
All the good things!:)
As they say “butter makes it better” and your veal chop looks like it was delicious.
I agree with that butter sentiment 🙂 thank you, Karen!