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.

Veal chops with thyme butter

Saffron & Honey

Succulent veal chops pan fried with thyme compound butter.

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Ingredients

2 bone in veal chops
6-8 tablespoons salted butter
1 large clove garlic finely chopped
2 sprigs of thyme finely chopped
salt pepper

Instructions

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.